Garlic scampi and bean salad

Yield: 4 servings

Measure Ingredient
4 cups Cooked pinto; or
\N \N Cranberry beans; rinsed
1 \N Beefsteak tomato; cut into small dice
½ \N Fennel bulb; trimmed cored and
\N \N ; diced
3 tablespoons Extra-virgin olive oil
2 tablespoons Fresh lemon juice
2 tablespoons Balsamic vinegar
1 teaspoon Sherry vinegar
1 tablespoon Dijon mustard
¼ cup Chopped fresh cilantro leaves
¼ cup Chopped scallions
¼ cup Chopped fresh flat-leaf parsley leaves
1 teaspoon Kosher salt
½ teaspoon Black pepper
1 tablespoon Olive oil
1 pounds Lg. shrimp in shell; butterflied and
\N \N ; deveined, with tail
\N \N ; left on
½ teaspoon Kosher salt
½ teaspoon Black pepper
2 \N Garlic cloves; thinly sliced
¼ teaspoon Crushed red pepper flakes
2 larges Bunc arugula; well washed, dried,
\N \N ; and torn into
\N \N ; bite-size pieces
\N \N Shaved parmesan cheese; for garnish



Serves 4 to 6

How to Prepare the Bean Salad:

Place the beans, tomato, and fennel in a large bowl.

1. Sprinkle with oil, lemon juice, balsamic vinegar, sherry vinegar, mustard, cilantro, scallions, parsley, salt, and pepper, and toss well.

2. Cover and refrigerate for at least 4 hours, or overnight.

How to Prepare the Garlic Scampi: 1. Place a large skillet over medium-high heat and when it is hot, add the oil. Sprinkle the shrimp with the salt and pepper, and add the shrimp and garlic to the skillet.

2. Cook until the shrimp are pink and opaque throughout, about 2 to 3 minutes.

3. Peel the shrimp and add to the salad. Sprinkle with the pepper flakes.

Toss with the arugula and Parmesan cheese and serve immediately.

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