Ingredients
1 pound uncooked shrimp (31-40 per pound), peeled and deveined2 tablespoons olive oil2 garlic cloves, minced1 teaspoon dried oregano1 package (8.8 ounces) ready-to-serve brown rice1/4 cup mayonnaise1/4 cup sour cream2 tablespoons minced fresh basil or 1 teaspoon dried basil2 tablespoons lemon juice1 celery rib, chopped1/4 cup minced fresh parsley2 tablespoons chopped green pepper4 cups fresh baby arugula or baby spinach
Preparation
Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice.
In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.
