Yield: 12 servings
Ingredients:
- 2 1/2 pounds large shrimp, peeled and de-veined
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1/4 cup Olive~Me & Co.’s Dill Olive Oil
- 2 tablespoons fresh lemon juice
- 6 cups trimmed watercress (about 3 bunches)
- 3 tablespoons chopped fresh chives
- Lemon wedges (optional)
Preparation
- Prepare grill.
- Thread shrimp onto 12-inch skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Cool completely; remove shrimp from skewers. Place shrimp and beans in a large bowl; toss gently to combine.
- Combine avocado oil and lemon juice, stirring with a whisk; stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle dressing over shrimp mixture; toss gently to combine.
- Arrange watercress on a large platter, and top with shrimp mixture. Sprinkle evenly with chives. Serve with lemon wedges, if desired.
*Note: Combine and chill the shrimp and white bean mixture a day before consuming. Be sure to stir the mixture before spooning it over the watercress. You can purchase precooked, peeled shrimp to save time.
