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Ingredients

• 4 large heirloom tomatoes, halved
• 1/4 cup olive oil
• 6 cups fresh arugula
• 3 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces
• 3 cups fresh corn, shaved from the cob
• 3 cups diced red bell peppers
• 3 cups cherry tomatoes, halved
• 2 cups cooked shrimp
• 2 tablespoons champagne vinegar
• 1 tablespoon finely diced shallot
• 1 teaspoon fresh parsley, chopped

Description

This Incredibly Low-cal Yet Filling Shrimp Salad Is From Chef-partner Michael Dunn Of Yankee Pier Santana Row In San Jose, California.

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