3/4 lb. Shrimp, shelled, deveined and split lengthwise
Salt and pepper to taste
1 Tbsp. Anchovy paste
2 cloves Garlic, halved
2 Tbsp. Balsamic vinegar
2 cups Chopped fresh tomatoes
2 Tbsp. Minced seeded jalapeno pepper
2 Tbsp. Chopped parsley
2 cups Arugula, stemmed, washed and dried
Heat 1 tablespoon olive oil in skillet over high heat and saute celery for about 1 minute. Add additional tablespoon of olive oil, then add and saute shrimp, stirring constantly until cooked through, about 2 to 3 minutes.
Season with salt and pepper and transfer to colander set over large bowl. Reserve liquid.
Prepare sauce: Combine in blender anchovy, garlic, balsamic vinegar, 1/2 cup tomatoes and liquid from shrimp and celery mixture. Puree until smooth, and with motor running, slowly add remaining olive oil. Salt and pepper to taste.
Place shrimp and celery into salad bowl. Add remaining tomatoes, jalapeno, chopped parsley and black beans. Pour on sauce and mix thoroughly. Serve on bed of arugula or wrap in pita bread or tortillas.