Summer Shrimp Salad Sandwiches
Published 8:00 pm, Tuesday, July 8, 2008
2. For the salad, heat the oil in a large skillet; add the garlic. Cook, stirring until garlic softens, about 1 minute. Stir in the shrimp; cook, stirring until the shrimp is pink and translucent, about 2 minutes. Stir in the chorizo; cook, stirring until warm, about 1 minute.
3. Toss together the arugula, olives, reserved shrimp and chorizo slices in a large bowl; add half of the vinaigrette. Toss, adding more vinaigrette as desired.
4. Halve the French loaves lengthwise without cutting all the way through; hollow out some of the soft bread to make room for the salad. Line the hollowed loaves with salad. Close; cut each loaf into 3 pieces.
Notes: Preparation time 30 minutes, cooking time 5 minutes, serves 6
Nutrition information per serving: 273 calories, 52 percent of calories from fat, 16 g fat, 4 g saturated fat, 38 mg cholesterol, 21 g carbohydrates, 12 g protein, 764 mg sodium, 1 g fiber