Shrimp, Arugula, White Bean, and Cherry Tomato Salad Recipe

Ingredients

• 1 pound 16-20 count shelled and deveined shrimp
• 2 tablespoons extra virgin olive oil
• 2 15-ounce cans cannellini white beans, rinsed and drained
• 1 cup cherry tomatoes, halved or quartered
• 1/2 cup red onion, finely diced
• 3/4 teaspoon grated lemon zest
• 3 handfuls baby arugula leaves
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper