Monday, July 23, 2012

Herbed Shrimp and White Bean Salad

4 teaspoons sherry vinegar
4 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
2 teaspoons minced fresh garlic
1 teaspoon chopped fresh rosemary
½ teaspoon black pepper
2 cups loosely packed arugula
1 cup trimmed watercress
1 cup grape tomatoes, halved
1.4 cup chopped fresh flat-leaf parsley
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 tablespoon honey
1 teaspoon water
24 peeled and deveined medium shrimp (about 1 pound)
¼ teaspoon salt
Cooking spray

1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.

2. Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat grill pan over medium-high hear; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.

Prep 16 minutes; Cook 4 minutes

Serves 4 (serving size: 6 shrimp and about 1 cup arugula mixture)

276 calories; 6.7g fat, (sat 1g, mono 3.6g, poly 1.3g); 30g protein, 23.3g carb; 5.5g fiber; 172mb Chol; 4.7 Iron; 581mg Sodium; 147mg Calc

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