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WHITE BEAN SALAD WITH GRILLED SHRIMP ON SKEWERS

April 10, 2016

WHITE BEAN SALAD WITH GRILLED SHRIMP ON SKEWERS

White Bean Salad with Grilled Shrimp on Skewers

INGREDIENTS

  • 1 teaspoon finely grated lemon zest
  • 1/3 cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons packed fresh oregano, minced
  • 2 tablespoons packed fresh sage, minced
  • 2 tablespoons minced fresh chives
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 2 15-ounce cans cannellini beans, rinsed
  • 12 cherry tomatoes, quartered
  • 1 cup finely diced celery
  • 24 raw shrimp (21-25 per pound; see Note), peeled and deveined

PREPARATION

  1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
  2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  3. Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
  4. Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.



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