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!
4cupsspring mix salad leaves (I save time & buy pre-bagged)
1cupcherry tomatoes, halved
¼cupflat-leaf parsleyroughly chopped
7ozcanned 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.