Recipe: Rosemary-Grilled Shrimp with Tuscan Bean Salad

ROSEMARY-GRILLED SHRIMP WITH TUSCAN BEAN SALAD

1 1/2 to 1 3/4 pounds extra-large shrimp pounds (about 30 shrimp), peeled and deveined
FOR THE VINAIGRETTE DRESSING:
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
1/4 teaspoon red pepper flakes
FOR THE SALAD:
2 cans (1 lb 3 oz each) cannellini beans, drained
1 large ripe tomato, seeded and diced (about 1 cup)
1 small red onion (about 1/2 cup)
3 tablespoons chopped flat-leaf parsley

TO MAKE VINAIGRETTE DRESSING:
Combine olive oil, lemon juice, garlic, rosemary, salt and pepper in 1-cup glass measure.

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.

TO MAKE THE SALAD:
Combine beans, tomato, onion, remaining dressing and the parsley in large bowl. Refrigerate until ready to serve.

WHEN READY TO COOK:
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.

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

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

TO SERVE:
Spoon bean salad onto large serving platter or plates. Top with shrimp skewers.

Servings: 6
Source: Family Circle magazine, June 2, 2000