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Shrimp with Cannellini Bean Salad

Shrimp with Cannellini Bean Salad

Shrimp and sage-scented white beans is a popular Italian combination. Use only high-quality canned beans or your salad will surely be mushy.

Calories
138
Carbohydrates
48g
Protein
29g
Potassium
426mg
Fiber
3g
Sugar
3g

Ingredients

  • 1 1/2 pounds large shrimp, shelled

  • 1/2 cup olive oil, divided

  • 2 cloves garlic, minced

  • 1/2 teaspoon kosher salt, divided

  • 1 small onion, minced

  • 1 tablespoon chopped flat-leaf parsley

  • 1 1/2 tablespoons chopped fresh sage leaves, or 1 1/2 teaspoons dried sage

  • 1 tablespoon wine vinegar

  • 1/4 teaspoon freshly ground black pepper

  • 3 1/3 cups drained and rinsed cannellini beans (two 15-ounce cans)

Direction

  1. Light the grill or heat the broiler. Thread the shrimp onto four skewers. In a shallow glass dish, combine 1/4 cup of the oil with the garlic and 1/4 teaspoon of the salt. Add the skewers and turn to coat the shrimp. Set aside.

  2. In a medium bowl, combine the onion with the remaining 1/4 cup oil and 1/4 teaspoon salt, the parsley, sage, vinegar, and pepper. Gently stir in the beans.

  3. Grill or broil the shrimp, turning once, until just done, about 5 minutes in all. Serve the shrimp with the bean salad.

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