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Shrimp and Arugula Salad with Chickpeas

Ingredients

• 1 pound wild shrimp
• 4 cups organic arugula
• ½ cup organic chickpeas
• 1/4 cup organic virgin olive oil
• 2 Tbsp. fresh lemon juice
• 1/2 Tbsp. minced shallot
• 1 Tbsp. minced fresh basil or tarragon
• ½ tsp. Dijon mustard
• 10-15 drops liquid stevia
• Sea salt and fresh ground black pepper, to taste

Instructions

1. In a large stockpot, bring 6 cups of water to a boil. Add the shrimp and cook 2-3 minutes until tails curl and shrimp turn pink. Strain and rinse with cold water. Remove tails and set aside to cool.
2. Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, shallot, mustard, herbs and stevia. Season with salt and pepper.
3. Divide arugula among plates. Top with chickpeas and shrimp.
4. Serve with dressing.