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Fish, Salads | |
| 1 tsp finely grated lemon zest 1/3 cup lemon juice 3 tbsp extra-virgin olive oil 2 tbsp packed fresh oregano, , minced 2 tbsp packed fresh sage, , minced 2 tbsp minced fresh chives 1 tsp freshly ground pepper 1/2 tsp salt 2 15-oz cans cannellini beans, , rinsed 12 cherry tomatoes, , quartered 1 cup finely diced celery 24 lb raw shrimp , (21-25 per lb; see Note), peeled and deveined | |
| 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. Preheat grill to medium-high or place a grill pan over medium-high heat until hot. Thread shrimp onto 6 skewers. (If using a grill pan, you don�t need to skewer the shrimp.) 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. | |
Unrated | |
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