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 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons lemon juice
1 1/2 tablespoons 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



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Description

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