Shrimp and arugula salad

• 4 cups loosely packed baby arugula 
• 1 cup (1/4 x 3-inch) julienne-cut red bell pepper
• 1/2 cup matchstick-cut carrot 
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons minced fresh rosemary 
• 1/2 teaspoon crushed red pepper
• 2 garlic cloves, thinly sliced 
• 16 large peeled and deveined shrimp (about 3/4 pound) 
• 3 tablespoons white balsamic vinegar (used regular, didn't seem to matter)

Preparation

1. 1. Combine the first 3 ingredients in a large bowl.
2. 2. Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add rosemary, pepper, and garlic to pan; cook 2 minutes or until garlic is tender, stirring constantly. Increase heat to medium-high. Add shrimp to pan; sauté for 6 minutes or until shrimp are done. Remove shrimp mixture from pan. Add remaining 1 tablespoon oil and vinegar to pan; cook for 15 seconds. Drizzle warm vinegar mixture over arugula mixture; toss gently to coat. Divide arugula mixture among 4 plates; top with shrimp. Serve immediately