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- Shrimp and White-Bean Salad
- (Insalata di Gamberetti e Fagioli Bianchi)
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Ingredients:
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- 2 pounds large peeled shrimp (not cooked)
2 garlic cloves, finely chopped
5 tablespoons extra-virgin olive oil, divided
One (19-ounces) can white beans such as cannellini, rinsed and drained
3 celery ribs, thinly sliced diagonally
3 cups packed baby arugula (3 ounces)
2 tablespoons fresh lemon juice
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- Directions:
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- Toss shrimp with garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Heat 2 tablespoons olive oil in a 12-inch heavy nonstick skillet over high heat until it shimmers.
Saute shrimp, stirring occasionally, until just cooked through, about 3 minutes.
Meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons olive oil in a bowl.
Add shrimp with any juices and toss. Makes 4 servings.
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