Warm Shrimp, White Bean, And Tomato Salad

This recipe can be assembled very quickly if you prepare the vinaigrette and marinade hours ahead of time. When you start the final preparation, add the shrimp to the marinade and continue with the recipe.

Ingredients:

2 cans (15 oz) small white beans, rinsed and drained

Vinaigrette:

2 TBS balsamic vinegar
1 generous tsp Dijon mustard
1/2 tsp freshly ground black pepper
5 TBS olive oil
3 TBS vegetable oil

Shrimp:

1 1/4 lb. shrimp, peeled and deveined
1/4 tsp dried ginger
2 garlic cloves, minced or pressed
1/2 cup fresh lemon juice
1/4 cup soy sauce
1 TBS honey
3 TBS vegetable oil

Assembly:

1 small onion, finely chopped
1 TBS vegetable oil
1 large head Boston lettuce, washed, dried and cut into julienne strips
1 tomato, peeled, seeded and coarsely chopped
Freshly ground pepper

After beans are rinsed and drained, set aside in colander until ready to assemble salad. Combine the vinegar, mustard and pepper in a small mixing bowl. Slowly whisk in oils until mixture is thick. Set aside.

Combine the ginger, garlic, lemon juice, soy sauce and honey in a small mixing bowl. Add shrimp and marinate 30 minutes.

Saute chopped onion in 1 TBS oil just until soft. Add to drained beans.

When ready to assemble, cover salad plates (or a large platter) with lettuce. Toss the beans and onion with 1/4 cup of the vinaigrette. Place bean mixture on lettuce and top with chopped tomato. Place 3 TBS oil in large skillet and over high heat, quickly saute shrimp until done. Top the salad with sauteed shrimp, freshly ground pepper and a small amount of vinaigrette. 4-6 servings.