Lemon Shrimp With Warm Bean Salad

By charlotteh371

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons finely grated lemon zest
• 3 tablespoons lemon juice
• Salt and freshly ground black pepper
• 1 pound large shrimp, peeled and deveined, tails on
• 1 lemon, halved
• 1/2 medium red onion, finely chopped
• 3 large cloves garlic, minced
• 1 tablespoon minced fresh thyme
• 1 15-ounce can cannelini beans, drained and rinsed
• 1/4 cup low-sodium chicken broth
• 1/2 small head raddichio, cored and thinly sliced
• 2 ounces (3 cups) baby arugula
• 2 tablespoons shaved Parmesan

Preparation

Step 1

. Preheat oven to 425°F; line a large baking sheet with parch-ment. In a shallow dish, combine 1 Tbsp. oil, lemon zest, 1 Tbsp. lemon juice and a pinch of salt. Add shrimp and toss to coat. Arrange on baking sheet in a single layer; roast until just cooked through, 5 to 6 minutes. Squeeze lemon halves over shrimp.

2. In a large skillet, warm remaining 2 Tbsp. oil over medium heat. Sauté onion for 2 minutes. Add garlic and thyme; sauté for 1 minute. Stir in beans and broth; season with salt and pepper. Cook, stirring, until warmed.

3. Stir radicchio, arugula and remaining 2 Tbsp. lemon juice into bean mixture and cook until greens wilt slightly, about 2 minutes. Divide shrimp and beans among serving plates, top beans with cheese and serve.