Grilled Shrimp over White Bean Salad

Makes 6 servings, about 3/4 cup salad and 4 shrimp each

Prep Time: 30 minutes

Total Time: 30 minutes

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, 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 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.

Tips & Notes

Make Ahead; Cover and refrigerate the salad and shrimp separately for up to 1 day.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) 

Consider skewering and grilling scallops as another delicious option.

Nutrition

Per serving: 212 calories; 8 g fat ( 1 g sat , 5 g mono ); 95 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 17 g protein; 8 g fiber; 242 mg potassium.