Fresh grilled shrimp is placed over detoxifying greens and white beans for a decadent lunch or dinner!
Grilled Honey-Shrimp & White Bean Salad
The honey adds a little sweetness, which is balanced by the punch of the sherry vinegar dressing. White beans add a luxurious mouthfeel to the dish. Enjoy as lunch or a light dinner!
Ingredients
- + 12 oz Fresh, peeled & deveined shrimp
- 1 tbsp honey
- 1 tsp warm water
Dressing
- 1 tbsp sherry vinegar
- 1 tbsp EVOO (extra virgin olive oil)
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 2 tsp minced garlic
- Fresh ground pepper
Salad
- 4 cups spring mix salad leaves (I save time & buy pre-bagged)
- 1 cup cherry tomatoes, halved
- ¼ cup flat-leaf parsley roughly chopped
- 7 oz canned white Cannellini beans, drained & rinsed (1/2 of a 15-oz can)
Instructions
- In a medium bowl, whisk together honey and water.
- Add shrimp, tossing to coat.
- Set aside.
Dressing
- In a large bowl, combine all of the dressing ingredients, whisking to incorporate.
- Next, add all of the salad ingredients to the dressing bowl, tossing to coat.
- Divide the salad equally among 2 plates, then grill the shrimp.
Shrimp
- Heat a grill pan over medium-high heat.
- When it is hot, add shrimp in a single layer, cooking for approximately 2 minutes on each side.
- Don’t overcook – they’ll be rubbery.
- Divide shrimp equally among the 2 plates and enjoy!
Notes
To save for next night’s dinner or lunch, just toss one portion of salad with the dressing. Store remaining salad, shrimp and dressing separately for next day.
Tried this recipe?Let us know how it was!
