2 Tbs olive oil
2 Tbs canned tomato juice
3 Tbs balsamic vinegar
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 lb medium-size shrimp, peeled, deveined
4 cups arugula, washed, trimmed
1 cup basil leaves, torn
2 medium tomatoes, chopped


Place oil, tomato juice, vinegar, salt and pepper in a medium saucepan. Add shrimp, bring to a simmer over medium-low heat and cook until shrimp are opaque, about 2 minutes. Remove from heat and refrigerate until cool.
Toss arugula and basil together; divide among 4 plates. Remove shrimp from saucepan; set vinaigrette aside. Place shrimp over salad and add tomatoes; drizzle with vinaigrette and serve.