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Garlic Scampi And Bean Salad

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  • 4 c Cooked pinto; or
  • Cranberry beans; rinsed
  • 1 Beefsteak tomato; cut into small dice
  • 1/2 Fennel bulb; trimmed cored and diced
  • 3 tb Extra-virgin olive oil
  • 2 tb Fresh lemon juice
  • 2 tb Balsamic vinegar
  • 1 ts Sherry vinegar
  • 1 tb Dijon mustard
  • 1/4 c Chopped fresh cilantro leaves
  • 1/4 c Chopped scallions
  • 1/4 c Chopped fresh flat-leaf parsley leaves
  • 1 ts Kosher salt
  • 1/2 ts Black pepper
  • 1 tb Olive oil
  • 1 lb Lg. shrimp in shell; butterflied and deveined, with tail left on
  • 1/2 ts Kosher salt
  • 1/2 ts Black pepper
  • 2 Garlic cloves; thinly sliced
  • 1/4 ts Crushed red pepper flakes
  • 2 lg Bunc arugula; well washed, dried, and torn into bite-size pieces
  • Shaved parmesan cheese; for garnish


Serves 4 to 6
How to Prepare the Bean Salad:
Place the beans, tomato, and fennel in a large bowl.
1. Sprinkle with oil, lemon juice, balsamic vinegar, sherry vinegar, mustard, cilantro, scallions, parsley, salt, and pepper, and toss well.
2. Cover and refrigerate for at least 4 hours, or overnight.
How to Prepare the Garlic Scampi:
1. Place a large skillet over medium-high heat and when it is hot, add the oil. Sprinkle the shrimp with the salt and pepper, and add the shrimp and garlic to the skillet.
2. Cook until the shrimp are pink and opaque throughout, about 2 to 3 minutes.
3. Peel the shrimp and add to the salad. Sprinkle with the pepper flakes. Toss with the arugula and Parmesan cheese and serve immediately.
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