Spring Shrimp Salad

2

crusty dinner rolls

1

lemon

1
lb.

large shrimp

2
tbsp.

olive oil

1
tsp.

olive oil

2

green onions

1

package baby arugula

2

package frozen artichoke hearts

1/2
c.

fresh mint leaves

1. In food processor, pulse rolls until coarse crumbs form. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice; in large bowl, toss peel, shrimp, and 1/4 teaspoon pepper.
2. In 12-inch skillet, heat 1 tablespoon oil on medium. Add onions; cook 1 minute. Add crumbs and 1/8 teaspoon each salt and pepper. Cook 5 minutes or until golden, stirring. Transfer to plate. In skillet, heat 1 teaspoon oil. Cook shrimp 6 minutes or until opaque, turning once.
3. Divide arugula among 4 plates; top with shrimp. In skillet, heat remaining oil on medium-high. Add artichokes; cook 2 minutes or until golden. Add lemon juice, 1/4 cup water, and 1/8 teaspoon each salt and pepper. Cook 4 minutes or until artichokes are hot. Remove from heat. Stir in half of mint; stir remaining into crumbs. Divide artichoke mixture and crumbs among plates.