I have adapted this recipe from one of the first things I learned to make in a professional kitchen. I use shrimp in this version, but substitute octopus if you’re feeling adventurous.
Cut each shrimp in half and place in a large mixing bowl. Chop olives and pepper, and add to the bowl. Add arugula, almonds, olive oil, marmalade and lemon juice. Mix together by hand, salt and pepper to taste, and serve immediately.
Nutrition Analysis: 410 cal, 29 g fat, 145 mg chol, 2370 mg sodium, 24 g carbs, 5 g fiber, 13 g sugar, 23 g protein
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett
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