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GrilledShrimpSkewersWhiteBeanSaladFresh 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.


serves totaltime preptime cookingtime
6 persons 45 minutes 15 minutes 30 minutes


{tab Ingredients}

  • 1 teaspoon Lemon Zest, finely grated
  • ¼ cup Lemon Juice
  • 3 tablespoons Extra-Virgin Olive Oil
  • 2 tablespoons Fresh Oregano, minced
  • 2 tablespoons Fresh Sage, minced
  • 1 teaspoon Pepper, freshly ground
  • ½ teaspoon Salt
  • 900 grams Cannelloni Beans, cooked & rinsed
  • 12 Cherry Tomatoes, quartered
  • 1 cup Celery, finely diced
  • 24 Shrimp, raw

{tab Instructions}

  1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl.
  2. Reserve 2 tablespoons of the dressing in a small bowl.
  3. Add beans, tomatoes and celery to the large bowl; toss well.
  4. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  5. Thread shrimp onto 6 skewers.
  6. Oil the grill rack or the grill pan.
  7. Grill the shrimp until pink and firm, turning once, about 4 minutes total.
  8. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.


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