Shrimp & White Bean Salad Recipe
Caramelized lemons make an amazingly simple salad dressing and is perfect over sautéed garlic shrimp.
Ingredients
- 2 packages Fresh Express® Veggie Spring Mix (7-ounce)
- 2 lemons cut in half
- 3 tablespoons olive oil divided
- 1 pound large shrimp peeled and deveined
- 3 garlic cloves minced
- 1 can cannellini beans (15.5-ounce) rinsed, drained
- 2 tablespoons fresh parsley minced
- Salt and pepper to taste
- 1-1/2 cups grape tomatoes cut in half
Instructions
- Cook lemons, cut side down, in 1 tablespoon olive oil in a skillet over medium heat for 2 to 3 minutes or until lemon is caramelized/browned. Set aside.Cook shrimp and garlic in 2 tablespoons olive oil in the same skillet over medium high heat for 4 to 6 minutes or until shrimp turn pink. Add the beans and parsley; toss to coat. Sprinkle with salt and pepper. Cool slightly.
- Divide Fresh Express® Veggie Spring Mix evenly among four plates. Top with shrimp mixture and tomatoes. Squeeze with lemon juice.
Notes
Add a drizzle of olive oil to pair with the lemon juice if desired.