Toss arugula with 2 tablespoons of lemon dressing.
heat oil in large nonstick skillet over medium-high; add shrimp and sprinkle black peppers.
stir occasionally, cook until shrimp is pink (2-3mins)
stir in beans, bell pepper, celery and remaining lemon dressing (1-2mins)
stir in parsely
serve over arugula
Originally Submitted
1/10/2013
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