With summer barbecues in full swing and the 4th of July around the corner, it’s always a great time to search for new grilling ideas. This recipe completes a balanced and healthy meal for yourself and fellow partygoers. Shrimp is a great protein source, the arugula has a great taste and is packed full of nutrients, while the beans offer carbs and an extra boost of protein. The great combo is flavored well with oils, lemon and herbs!
ROSEMARY SHRIMP SKEWERS & ARUGULA-WHITE BEAN SALAD adapted from www.fitnessmagazine.com
Prep time: 15 minutes
Cook time: 5 minutes
Makes: 4 to 6 servings
Ingredients
3 tablespoons plus 1 teaspoon extra virgin olive oil or grapeseed oil
3 tablespoons plus 2 teaspoons fresh squeezed lemon juice
3 garlic cloves, finely chopped
2 teaspoons minced fresh rosemary
3/4 teaspoon Himalayan salt (optional)
1/4 teaspoon plus 1/8 teaspoon black pepper (optional: mix with cayenne pepper)
1 1/2 pounds extra-large shrimp, shelled and cleaned, tails on
Nonstick cooking spray
1 small garlic clove, minced
Pinch sugar
1 5-ounce package baby arugula
1 15-ounce can cannellini beans, rinsed and drained
1/2 small red onion, thinly sliced
Directions
1. Combine 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, the finely chopped garlic cloves, the rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
2. Heat a grill to medium-high. Thread shrimp on skewers (if they’re wooden, soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill withcooking spray. Grill shrimp until just cooked through, about 2 minutes per side.
3. Combine the minced garlic, sugar, and remaining olive oil, lemon juice, salt, and black pepper in a large bowl. Add the arugula, beans, and onion; toss to combine.
4. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside or cover the plate with the salad and serve the skewers on top.
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