Ingredients

• 12 cups loosely packed arugula leaves
• 2 cups loosely packed fresh basil leaves, torn if large
• 1 1/2 cups fresh corn kernels, (from about 2 ears)
• 1 1/2 cups cherry tomatoes, or grape tomatoes, halved
• 4 tablespoon extra-virgin olive oil, divided
• 1 1/2 tablespoon lemon juice
• 1 1/2 tablespoon balsamic vinegar
• 2 teaspoons grainy mustard
• 1/2 teaspoon kosher salt, divided
• 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails removed if desired
• 2 cups herb-garlic croutons, preferably whole-grain (optional)
• Freshly ground pepper, to taste
• 1/2 cup grated Asiago, or Parmesan cheese

---

Cooking Directions

Step 1

Combine arugula, basil, corn and tomatoes in a large bowl. Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl.

Step 2

Sprinkle shrimp with the remaining 1/4 teaspoon salt. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning from time to time, just until they turn pink and are opaque in the center, about 3 minutes. Add to the arugula mixture along with croutons, if using.

Step 3

Whisk the dressing again and drizzle over the salad; toss to coat. Divide the salad among 4 plates. Grind pepper over the salads and sprinkle with cheese.