Creole Shrimp Remoulade over Baby Arugula

Shrimp:
4 cups water
2 tablespoons crushed red pepper
1 teaspoon mustard seeds
1 teaspoon dried thyme
1/4 teaspoon kosher salt
1 bay leaf
1 pound medium shrimp, peeled and deveined


Sauce:
1/4 cup thinly sliced green onions
2 tablespoons reduced-fat mayonnaise
1 tablespoon Creole mustard
1 tablespoon ketchup
1 teaspoon white wine vinegar
1 teaspoon olive oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/8 teaspoon kosher salt

4 cups baby arugula



To prepare shrimp, combine the first 6 ingredients in a large saucepan; bring to a boil. Add shrimp; cook 2 minutes. Drain; rinse with cold water until cool. Drain; discard bay leaf.


To prepare sauce, combine green onions and next 8 ingredients (through 1/8 teaspoon salt) in a large bowl; add shrimp, tossing to coat. Cover; chill 20 minutes. Arrange 1 cup arugula on each of 4 salad plates; top each serving with 1/2 cup shrimp mixture.



--Adapted from Cooking Light magazine