Herbed Shrimp and White Bean Salad

Herbed shrimp and White Bean Salad

Found in Cooking Light August 2012

4 servings:

4 teaspoons sherry vinegar

4 teaspoons extra-virigin olive oil

1 tablespoon chopped thyme

2 teaspoons minced fresh garlic

1 teaspoon fresh rosemary

½ teaspoon black pepper

2 cups arugula

1 cup chopped watercress

1 cup halved grape tomatoes

½ cup chopped flat leaf parsley

1 (15.5 oz) can Great Nothern beans, rinsed and drained

1 tablespoon honey

1 teaspoon water

24 shrimp peeled and deveined

Cooking spray

Instructions:

1. combine the sherry, olive oil, thyme, garlic, rosemary, and pepper in a bowl and whisk together.

2. Add arugula, watercress, tomatoes, parsley and beans into the bowl and toss and coat

3. mix honey and water in a bowl and add shrimp to the mixture.

4. Heat pan or grill medium heat and spray with cooking spray.

5. cook shrimp for about 2 minutes a side or until done.

6. Add shrimp to salad and enjoy!

Nutrition Facts:

For 6 shrimp and 1 cup of salad:

276 calories, 6.7g fat, 3.6g polyunsaturated fat, 30g protein, 23.3 g carb, 5.5 g fiber

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