Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) finely grated lemon zest 1/3 cup(s) lemon juice 3 tablespoon(s) extra-virgin olive oil 2 tablespoon(s) packed fresh oregano , minced 2 tablespoon(s) packed fresh sage , minced 2 tablespoon(s) minced fresh chives 1 teaspoon(s) freshly ground pepper 1/2 teaspoon(s) salt 2 can(s) (15-ounce) cannellini beans , rinsed 12 cherry tomatoes , quartered 1 cup(s) finely diced celery 24 (21-25 per pound; see Note) raw shrimp , peeled and deveined

Instructions Jump to Ingredients ↑

  1. 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).


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