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Grilled Shrimp with White Beans, Rosemary, Mache and Mint Oil

May 15, 2009 | Salads

Many people don’t think of beans unless they are making something like chili, but they actually work great in salads. This recipe was originally adapted from a Mario Batali recipe I came across years ago (I think he demonstrated this at one of the first Food & Wine events I went to in Aspen). The salad calls for mache which is a bit like watercress, but feel free to substitute any leafy salad greens. This is a great salad to serve for a dinner party in the summer!
Italians use white beans in a variety of ways. I’ve found that the marinated beans from this recipe can also be pureed with a little extra virgin olive oil to make a great dip or spread. Use it on thin crostini or crackers.

Grilled Shrimp with White Beans, Rosemary, Mache and Mint Oil
Serves 8

3/4 cup fresh mint, leaves only
3/4 cup extra virgin olive oil, divided
3 cups great northern beans, cooked
2 tablespoons chopped fresh rosemary
4 tablespoons extra virgin olive oil
1/2 cup red onion, finely chopped
2 tablespoons fresh marjoram, chopped
1 lemons, zested and juiced
salt and pepper, to taste
4 cups mixed salad greens, preferably mache if you can find it
24 large shrimp, peeled and deveined, tails on
olive oil for grilling shrimp

Blanche the mint leaves in boiling water for 30 seconds, then transfer to an ice bath. Remove and wring dry in a clean kitchen towel. Puree mint with 1/2 cup of the olive oil in a food processor or blender. Set aside to dress salad. In a large bowl, combine the beans, rosemary, remaining 1/4 cup olive oil, onion, marjoram, zest and lemon juice. Toss gently to combine and season with salt and pepper to taste. Toss the bean mixture with the mache (or salad greens) and arrange on 8 salad plates. Drizzle the shrimp with a little olive oil and toss lightly to coat. Salt and pepper and then grill just until no longer opaque, about 3 minutes per side. Arrange 3 shrimp on each salad plate and drizzle with mint oil. Serve immediately.

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