Serves 4 (serving size: 6 shrimp and about 1 cup arugula mixture)
Photo: Johnny Autry; Styling: Cindy Barr
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)
1/4 teaspoon salt
How to Make It
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.
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.
Quick & easy & light -- perfect supper for Wednesday night, Thanksgiving-eve! Made to recipe, prepping the dressing and beans in the morning so that the flavors could meld. Served with bread sticks. Nothing special but just right.
I made it just as the recipe called, and it was a good meal. To make it next time, I would decrease the amount of beans, increase the amount of greens, and reduce the garlic by half. The fresh herbs made a wonderful dressing, and the entire meal was just as light as I wanted it to be for a summer supper.
Nice variation on the usual shrimp and white bean salad for us...used agave, a sprinkle of smoked paprika, and abt 1 Tbl of Spanish EVOO from TJ's and did the shrimp on the grill and used red leaf salad bowl lettuce for the greens. I was particularly impressed with the salad dressing; I used 2 cloves of fresh garlic, which might have been a bit more than the 2 tsp called for, but it was really nice. Used the same EVOO for the dressing as I did for the marinade. Also used lemon rosemary and orange thyme from my garden, so very nice combination of citrus flavors without being overpowering. Served with leftover hoagie rolls that we cut and grilled and served with green olive tapenade and a dry white Bordeaux. Dessert was a little french vanilla yogurt and fresh blueberries, topped with homemade granola. Very nice, light but filling!
This was delicious! The only change I would make is to put a little less beans with the greens. Also, don't let the shrimp around while you put the salad together...I could not stop picking at the shrimp. :-) YUMMY! I will make this over and over again!!!