Grilled Shrimp and Herbed White Bean Salad

Another recipe from my cooking magazine scouring was this one from August Cooking Light for Herbed Shrimp and White Bean Salad.

We adapted this slightly, specifically the shrimp are not herbed because we choose to grill them but we added the herbs to the salad greens mixture.

Some friends invited us to dinner and we decided this would be our contribution to the dinner. I gathered my ingredients:

Went out and chopped some herbs from the patio and

prepared this very fresh simple lemon-herb vinaigrette.

I put the red-pepper on the grill to roast.

Who would ever think something so ugly could add such great flavor to a salad?

I put the shrimp with a drizzle of olive oil, salt & pepper in grill pan and on the grill for just a few minutes until they were slightly pink.

I tossed the greens, added chives, basil and thyme and a can of cannellini beans.

We packed up our salad and headed off to our friend's house for dinner.

The salad was fresh and flavorful.

The dressing is super with white beans and roasted red pepper....very yummy. And perfect summer side.

Recipe from Cooking Light:

Herbed Shrimp and White Bean Salad

Shrimp are the star of this main course salad that is full of colorful veggies and topped with a lemon juice vinaigrette.

YIELD: 4 servings (serving size: 2 cups)

COOK TIME: 30 MINUTES

COURSE:Main Dishes, Salads

Ingredients

• 1 red bell pepper
• 4 cups arugula, loosely packed
• 1/2 cup thinly vertically sliced red onion
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• Cooking spray
• 1 pound peeled and deveined large shrimp
• 2 tablespoons pine nuts, toasted

Preparation

• 1. Preheat broiler to high.
• 2. Halve bell pepper lengthwise; discard seeds and membranes. Place halves, skin sides up, on a baking sheet. Broil 12 minutes or until blackened. Seal in a paper bag. Let stand 5 minutes. Peel; chop. Combine bell pepper and next 6 ingredients (through beans). Combine rind, juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
• 3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining salt and pepper. Cook 2 minutes on each side or until done. Add shrimp, lemon mixture, and nuts to arugula mixture; toss.

Tiffany Vickers Davis, Cooking Light