Grilled Shrimp and Cannellini Bean SaladCourse: Salads, MainDifficulty: Easy
1 tsp. finely grated lemon zest
⅓ cup lemon juice
3 tbsp. extra virgin olive oil
2 tbsp. fresh oregano, minced
2 tbsp. fresh sage, minced
2 tbsp. fresh chives, minced
salt, pepper to taste
2 15-ounce cans cannellini beans, rinsed
12 cherry tomatoes, quartered
1 cup celery, finely diced
24 raw shrimp
- Preheat the grill to medium-high or heat a grill pan on medium-high.
- Mix the first 7 ingredients together in a large bowl. Remove 2 tbsp and reserve in another bowl. Add beans, tomatoes and celery to the large bowl and mix well.
- Thread shrimp onto skewers and grill for about 4 minutes, until pink and firm.
- Serve the shrimp on the bean salad, drizzled with the reserved dressing.