White Bean And Chopped Shrimp Salad
|White kidney beans||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Red pepper flakes||1⁄4 Teaspoon|
|Chopped rosemary/0.5 tsp/2 milliliter dried 15 milliliter rosemary||1 Tablespoon|
|Cleaned shrimp||1 Pound|
|Red onion||1 Large, cut in 0.5 inch/l cm slices 1|
|Radicchio/Boston lettuce||1 , chopped (Whole Head)|
|Watercress||1 Bunch (100 gm)|
|Tomatoes||2 , seeded and diced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||3 Tablespoon|
Soak white beans in lots of cold water for about 3 hours at room temperature, or overnight in refrigerator.
Place beans in large pot and cover with cold water.
Bring to boil.
Skim off any scum that rises to surface, reduce heat and simmer gently until beans are thoroughly cooked, about 1 hour.
To make marinade, in large bowl, combine 1 tbsp/15 mL olive oil, 1 minced clove garlic, salt, pepper, hot pepper flakes and rosemary.
Pat shrimp dry.
Toss with marinade and marinate in refrigerator until ready to cook.
Barbecue or broil shrimp just until cooked.
Barbecue or broil onion until browned.
In large bowl, combine beans, shrimp, onion, radicchio, arugula, tomatoes and parsley.
For dressing, in small bowl, whisk together lemon juice, garlic, salt, pepper and olive oil.
Toss with salad.