Shrimp with Cannellini-Bean Salad

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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

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