Shrimp and White-Bean Salad
(Insalata di Gamberetti e Fagioli Bianchi)
Ingredients:
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
Directions:
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.