Grilled Shrimp Skewers Over White Bean Salad

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. Preheat grill to medium-high or place a grill pan over medium-high heat until hot. Thread shrimp onto 6 skewers. (If using a grill pan, you don't need to skewer the shrimp.) 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. Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat, 1 1/2 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (25% daily value).