Rosemary-Grilled Shrimp with Tuscan Bean Salad

Rosemary-Grilled Shrimp with Tuscan Bean Salad
Servings: 6 Prep 15 mins Marinate 30 mins Grill 6 mins


  • 1/3 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 4 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pound large shrimp (about 30 shrimp), peeled and deveined
  • 1/4 teaspoon red-pepper flakes
  • 2 cans (1 pound, 3 ounces each) cannellini beans, drained
  • 1 large ripe tomato, seeded and diced (about 1 cup)
  • 1 small red onion, chopped (about 1/2 cup)
  • 3 tablespoons chopped flat-leaf parsley

Make It

1. To make vinaigrette dressing, combine olive oil, lemon juice, garlic, rosemary, salt and pepper in 1-cup glass measure.

2. Place shrimp in plastic food-storage bag. Add 3 tablespoons vinaigrette and the pepper flakes; seal; turn to coat shrimp. Refrigerate 30 minutes, turning once.

3. Combine beans, tomato, onion, remaining dressing and the parsley in large bowl. Refrigerate until ready to serve.

4. Prepare a charcoal grill with medium-high coals, or heat a gas grill to medium-high, or heat oven broiler. Oil grill or broiler-pan rack.

5. Remove shrimp from plastic bag; discard any remaining marinade. Thread shrimp onto 6 metal skewers, dividing equally.

6. Grill or broil skewers 5 inches from heat 3 minutes. Turn skewers over. Grill another 3 minutes or until opaque.

7. To serve, spoon bean salad onto large serving platter or plates. Top with shrimp skewers.