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Source: Food and Wine Quick from Scratch

Shrimp with Cannellini-Bean Salad
Shrimp and sage-scented white beans is a popular Italian combination. Use only high-quality canned beans - Goya is a reliable brand - or your salad will surely be mushy.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
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1 1/2 pounds large shrimp, shelled
1/2 cup olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1 small onion, minced
1 tablespoon chopped flat leaf parsley
1 1/2 tablespoons chopped fresh sage or 1 ½ tablespoons dried sage
1 tablespoon white wine vinegar
1/4 teaspoon fresh ground black pepper
3-1/3 cups drained and rinsed canned cannellini beans, (two 15-ounce cans)




Light the grill or heat the broiler. Thread the shrimp onto four skewers. In a shallow glass dish, combine 1/4 cup of the oil with the garlic and 1/4 teaspoon of the salt. Add the skewers and turn to coat the shrimp. Set aside.

In a medium bowl, combine the onion with the remaining 1/4 cup oil and 1/4 teaspoon salt, the parsley, sage, vinegar, and pepper. Gently stir in the beans.

Grill or broil the shrimp, turning once, until just done, about 5 minutes in all. Serve the shrimp with the bean salad.


Wine Recommendation: The beans and the shrimp require a white with good body and full flavor. Tocai friulano gives you both, while at the same time contributing a lively acidity that refreshes the palate.


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