Ingredients:
1 1/2 pounds jumbo shrimp, shelled and deveined
Juice of 1 lemon
1/3 cup rice wine vinegar
2 scallions, minced
2 tablespoons minced fresh tarragon or 1 teaspoon dried tarragon
1 clove garlic, minced
3/4 teaspoon salt
1 teaspoon olive oil
2 16-ounce cans white beans, drained
3/4 cup diced red onion
3/4 cup minced fresh parsley
1/2 cup minced red pepper
1 large carrot, shredded
4 tablespoons red wine vinegar
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon water
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground pepper to taste

Instructions:
Marinate the shrimp in the lemon juice, rice wine vinegar, scallions, tarragon, garlic, 3/4 teaspoon salt, and teaspoon of olive oil for at least 20 minutes.

Thread the shrimp on wooden skewers. Spray a mesh grill screen with nonstick cooking spray. Spray the shrimp skewers lightly as well. Grill the shrimp over medium coals about 5-6 minutes, turning once or twice and basting frequently with remaining marinade.

While the shrimp cook, combine the beans in a microwave-safe bowl with the onion, parsley, red pepper, carrot, red wine vinegar, oil, water, sugar, garlic, salt, and pepper. Stir to combine. Cover and microwave at high for 5 minutes or until hot. Beans may also be served without heating, at room temperature.

To serve, spoon beans onto a plate and top with skewered shrimp.

Reference: Underwood, Greer. Gourmet Light: simple and sophisticated recipes for the health conscious cook. The Globe Pequot Press, 1985.

Click Here to return to the main Recipes page.