SALAD:

1 lb. med. or lg. shrimp
1 (16 oz.) can white cannellini beans
3/4 c. celery, minced
3 tbsp. onion, minced
1 (16 oz.) can black olives
2 1/2 c. arugula
3 med. sized carrots

DRESSING:

Juice of 1 lime
1/3 c. raspberry vinegar
1 c. olive oil
1 tbsp. Dijon style mustard
Fresh ground pepper to taste

Shell, devein and chill shrimp. Once chilled, chop half and set rest aside for garnish. Drain canned beans, rinse and drain again. Chop 1/3 of olives and set aside rest. Wash arugula thoroughly and trim tough stems. Cut carrots crosswise then into spears.

Make dressing: Combine lime juice, vinegar, oil, mustard and pepper in covered jar and shake well. Pour 1/4 of dressing into medium sized bowl and add shrimp, beans, celery, onion, olives. Mix gently to coat with dressing. Arrange beads of arugula on plates and place scoops of shrimp salad on top.

Garnish with remainder of shrimps and olives and carrots. Serve with dressing. Serve 6 as starter salad, 2 as entree.

This is a versatile salad and many of the ingredients can be substituted for others. Instead of arugula, lettuce can be used. Chopped parsley can be added to the shrimp salad. Walnut or other oils can be used.