Bring a festive mood to your dinner table and have this delicious recipe prepared. Perfect for the holidays and other special occasions.

INGREDIENTS

1 red bell pepper
4 cups arugula, loosely packed
1/2 cup thinly vertically sliced red onion
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Cooking spray
1 pound peeled and deveined large shrimp
2 tablespoons pine nuts, toasted

• Set broiler to high settings.
• Cut the bell pepper, lengthwise. Remove the seeds along with the membranes. Arrange the bell peppers on a baking sheet with the skin side facing up. Leave it to broil for 12 minutes or until charred. Place it in a paper bag, seal and leave it standing for 5 minutes. Peel and chop the bell peppers.
• Mix the bell peppers with arugula, red onion, chives, basil, parsley and cannellini beans.
• In a separate bowl, combine rind, juice, garlic, oil, 1/8 teaspoon salt and 1/8 teaspoon pepper.
• Set a large skillet to heat over medium-high. Spray pan with cooking spray. Season shrimp with salt and pepper. Leave it cooking for 4 minutes, turning once. Add shrimp to lemon mixture when done.
• Add nuts to arugula mixture and toss until combined.