Herbed Shrimp and White Bean Salad
To keep this meal sustainable, buy American shrimp farmed in fully recirculating systems or ponds.
Ingredients
4 teaspoons sherry vinegar
4 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
2 teaspoons minced fresh garlic
1 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
2 cups loosely packed arugula
1 cup trimmed watercress
1 cup grape tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 tablespoon honey
1 teaspoon water
24 peeled and deveined medium shrimp (about 1 pound)
Cooking spray
1/4 teaspoon salt
Preparation
1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.
2. Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.
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