Just some simple steps with few fresh items for this delicious dinner.

390 calories per serving

Active time 25 minutes

Total time 32 minutes

Description: SCAMPI Gratin

Makes 4 Main-Dish Servings

24 frozen (thawed) extra-large easy-peel deveined shrimp (1 lb.), shells intact

4 slices white bread, crusts torn into pieces

¼ cup oil-packed sun-dried tomatoes, drained and minced

¼ cup finely chopped fresh basil

6 Tbsp. freshly grated Parmesan cheese

1 Tbsp. drained capers, chopped

1 tsp. garlic paste

Kosher salt and pepper

6 Tbsp. extra virgin olive oil

8 cups baby arugula

1½ cups red and yellow roasted bell pepper strips

1 Tbsp. fresh lemon juice

Lemon wedges

1.    Arrange oven rack in upper third of oven; preheat oven to 400°F. To butterfly shrimp, lay shrimp flat on work surface. With tip of knife, make deep slice into shrimp, following curve where vein was removed and cutting about three-quarters of the way through the shrimp. Spread incision open and flatten slightly with fingertips, keeping shell intact underneath.

2.    In food processor, pulse bread until coarse crumbs form; transfer to bowl. Add sun-dried tomatoes, basil, 4 tablespoons Parmesan, capers, garlic paste, and ½ teaspoon freshly ground black pepper; stir until combined.

3.    Brush baking sheet with 1 tablespoon oil. Stuff each shrimp with breadcrumb mixture, slightly pressing stuffing down to adhere; transfer to baking sheet. Drizzle 3 tablespoons oil over shrimp, then sprinkle with remaining Parmesan. Bake 5 minutes. Meanwhile, in large bowl, toss arugula, roasted pepper strips, remaining 2 tablespoons olive oil, lemon juice, ½ teaspoon kosher salt, and black pepper to taste. Set aside arugula salad.

4.    Reset oven control to broil. Broil shrimp 2 minutes, or until stuffing is browned. Serve with arugula salad and lemon wedges.

Each serving about 20 g protein, 21 g carbohydrate, 26 g total fat (5 g saturated), 3 g fiber, 123 mg cholesterol, 1375 mg sodium.

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