Ingredients

• 1 tablespoon drained capers, rinsed and coarsely chopped

• 1 ½ teaspoons fresh lemon juice

• ¼ teaspoon coarse salt

• ⅛ teaspoon freshly ground pepper

• ⅓ cup extra-virgin olive oil

• 4 ounces baby arugula (8 cups)

• 1 cup fresh flat-leaf parsley

• 1 cup thinly sliced radishes (about 4)

• 8 oz Bay Shrimp, thawed, rinsed and patted dry

Directions

1. Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl. Pour vinaigrette over salad, and toss to coat. Top with Bat Shrimp. Drizzle with additional oil and lemon juice if desired. Season with salt and pepper.