1 1/2 pounds large shrimp, shelled
1/2 cup olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1 small onion, minced
1 tablespoon chopped flat-leaf parsley
1 1/2 tablespoons chopped fresh sage leaves, or 1 1/2 teaspoons dried sage
1 tablespoon wine vinegar
1/4 teaspoon fresh-ground black pepper
3 1/3 cups drained and rinsed canned cannellini beans
Light the grill or heat the broiler. Thread the shrimp onto four skewers. In a shallow glass dish, combine 1/4 cup of the oil with the garlic and 1/4 teaspoon of the salt. Add the skewers and turn to coat the shrimp. Set aside.
In a medium bowl, combine the onion with the remaining 1/4 cup oil and 1/4 teaspoon salt, the parsley, sage, vinegar, and pepper. Gently stir in the beans.
Grill or broil the shrimp, turning once, until just done, about 5 minutes in all. Serve the shrimp with the bean salad.
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: 4 Servings