Colorful Shrimp and Arugula Salad

1Peel and devein the shrimp (1 lb), then season with salt and pepper.

2Heat a pan over medium heat and cook the shrimp (1 lb) for 2-3 minutes on each side until pink and cooked through.

3Wash and chop the arugula (2 cups), cucumber (1), and beets (2) into bite-sized pieces.

4Rinse the cannellini beans (1 can) under cold water to remove excess salt from the can.

5In a large bowl, combine the arugula (2 cups), cucumber (1), cannellini beans (1 can), and beets (2).

6Add the cooked shrimp (1 lb) on top of the salad mixture.

7Toss the salad gently to mix all the ingredients together.

8Serve the colorful shrimp (1 lb) and arugula (2 cups) salad on a plate and enjoy!