Prosciutto-wrapped shrimp with arugula salad

Indulge in the delectable combination of savory prosciutto-wrapped shrimp served atop a bed of peppery arugula in this exquisite salad. Tangy and robust flavors await!

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons white-wine vinegar
• 2 tablespoons finely chopped shallot
• 1 tablespoon Dijon mustard
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 10 cups mixed greens
• 12 cooked extra-large shrimp (16-20 count), peeled and halved lengthwise
• 1 cup halved cherry tomatoes
• 1 cup Persian cucumber chunks
• 2 large hard-boiled eggs, peeled and halved
• 1 avocado, diced
• 2 slices cooked bacon, crumbled
• ¼ cup crumbled blue cheese

Instructions:

1. Combine oil, vinegar, shallot, mustard, pepper, and salt in a sealed container. Shake well to mix the ingredients together.
2. Arrange salad greens on a serving dish. Pour half of the prepared dressing over the greens and mix gently to cover them. Neatly place shrimp, tomatoes, cucumber, boiled egg halves, avocado, bacon, and blue cheese on top. Finish by drizzling the rest of the dressing over the salad.

Summary:

• Calories: 647 kcal
• Fat: 52 g
• Protein: 37 g
• Carbs: 10 g
• Potassium: 1010 mg
• Magnesium: 113 mg