Refreshing yet protein packed with both shrimp and garbanzo beans.
Using a large sauté pan (so as not to crowd the pan), heat the butter and olive oil. Pat the shrimp dry shrimp and season with salt, pepper and sugar on both sides. Cook for only about 2 minutes on each side until just turning pink.
On a large platter, layer the arugula, tomato slices and beans. Top with the shrimp and drizzle with balsamic vinegar and olive oil. Season with salt and pepper as desired.