Herbed Shrimp and White Bean Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Shrimp is the star of this main course salad that is full of white beans, colorful veggies and topped with a lemon juice vinaigrette. Ingredients:
1 red bell pepper |
4 cups arugula, loosely packed |
1/2 cup thinly vertically sliced red onion |
2 tablespoons chopped fresh chives |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh flat-leaf parsley |
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained |
1/2 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 garlic clove, minced |
3 tablespoons extra-virgin olive oil |
1/4 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
cooking spray |
1 pound peeled and deveined large shrimp |
2 tablespoons pine nuts, toasted |
Directions:
1. Preheat broiler to high.
2. Halve bell pepper lengthwise; discard seeds and membranes. Place halves, skin sides up, on a baking sheet. Broil 12 minutes or until blackened. Seal in a paper bag. Let stand 5 minutes. Peel; chop. Combine bell pepper and next 6 ingredients (through beans). Combine rind, juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining salt and pepper. Cook 2 minutes on each side or until done. Add shrimp, lemon mixture, and nuts to arugula mixture; toss.
|
|