Grilled Shrimp Skewers over White Bean Salad

Grilled Shrimp Skewers over White Bean Salad

Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option.

From EatingWell: July/August 2010
Yield: Makes 6 servings, about 3/4 cup salad and 4 shrimp each
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

  1. 1 teaspoon finely grated lemon zest
  2. 1/3 cup lemon juice
  3. 3 tablespoons extra-virgin olive oil
  4. 2 tablespoons packed fresh oregano, minced
  5. 2 tablespoons packed fresh sage, minced
  6. 2 tablespoons minced fresh chives
  7. 1 teaspoon freshly ground pepper
  8. 1/2 teaspoon salt
  9. 2 15-ounce cans cannellini beans, rinsed
  10. 12 cherry tomatoes, quartered
  11. 1 cup finely diced celery
  12. 24 raw shrimp (21-25 per pound; see Note), peeled and deveined

Preparation

  1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
  2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  3. Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
  4. Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.

Tips & Notes

Nutrition

Nutrition Per Serving: 212 calories; 8 g fat (1 g sat, 5 g mono); 95 mg cholesterol; 22 g carbohydrates; 17 g protein; 8 g fiber; 575 mg sodium; 242 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value)

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat, 1 1/2 fat