Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups (about 3 ounces) baby arugula or 1 small head butter lettuce, coarsely torn
• 6 large radishes, very thinly sliced
• 1/4 cup roasted salted pumpkin seeds
• 1 teaspoon arrowroot
• 1 tablespoons apple cider vinegar
• 1/4 cup apricot jam
• 1 canned chipotle chile in adobo sauce, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 pound medium-large shrimp, shelled and deveined

Browse by ingredient

Instructions

1. For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter.
2. For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
3. In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve.