Name: Shrimp with Cannellini-Bean Salad
Yield: 4
Ingredients: 1 1/2 lb. large shrimp -; 1/2 c. olive oil -; 2 cloves garlic -; 1/2 tsp. salt -; 1 small onion -; 1 tbsp. Chopped flat-leaf parsley -; 1 1/2 tbsp. chopped fresh sage leaves -; 1 tbsp. Wine vinegar -; 1/4 tsp. fresh-ground black pepper -; 3 c. drained and rinsed canned cannellini beans (two 15-ounce cans) -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Shrimp with Cannellini-Bean Salad

1. 1 1/2 lb. large shrimp -

2. 1/2 c. olive oil -

3. 2 cloves garlic -

4. 1/2 tsp. salt -

5. 1 small onion -

6. 1 tbsp. Chopped flat-leaf parsley -

7. 1 1/2 tbsp. chopped fresh sage leaves -

8. 1 tbsp. Wine vinegar -

9. 1/4 tsp. fresh-ground black pepper -

10. 3 c. drained and rinsed canned cannellini beans (two 15-ounce cans) -

How to cook deliciously - Shrimp with Cannellini-Bean Salad

1. Stage

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. Stage

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. Stage

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

4. Stage

Wine Recommendation: The beans and the shrimp require a white with good body and full flavor. Tocai friulano gives you both, while at the same time contributing a lively acidity that refreshes the palate.