Garlic Scampi And Bean Salad

Serves 6 / Tart balsamic and sherry vinegars combined with sweet shrimp and soft buttery beans form an unbeatable combination. Serve as an entrée or luncheon salad, followed by raw, sliced fennel.

Bean Salad:
4 cups cooked pinto or cranberry beans (about 1-3/4 cups dry), rinsed
1 beefsteak tomato, diced
1/2 fennel bulb, trimmed, cored, and diced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (about 1/2 lemon)
2 tablespoons balsamic vinegar
1 teaspoon sherry vinegar
1 tablespoon Dijon mustard
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper

Garlic Scampi:
1 tablespoon olive oil
1 pound large shrimp in the shell, butterflied and deveined, with tails left on
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
2 large bunches arugula, well washed, dried, and torn into bite-size pieces
Parmesan cheese, for garnish

1. To make the bean salad, place beans, tomato, and fennel in a large bowl. Sprinkle with oil, lemon juice, vinegars, mustard, cilantro, scallions, parsley, salt, and pepper; toss well. Cover and refrigerate at least 4 hours, or overnight.
2. To make the garlic scampi, place a large skillet over medium-high heat. When it is hot, add the oil. Sprinkle the shrimp with the salt and pepper; add the shrimp and garlic to the skillet. Cook until the shrimp are pink and opaque throughout, 2-3 minutes.
3. Peel the shrimp and add to the salad. Sprinkle with pepper flakes. Toss with arugula and Parmesan cheese and serve immediately.

Recipe courtesy of The Olives Table by Todd English and Sally Sampson (Simon & Schuster, 1997).

Calories 342,Fat 11,Perfat 29,Cholesterol 147,Carbo 35,Protein 27