Serves 6
2 cups cooked cannellini beans
1 cup baby spinach
2 each shallots, sliced
2 ounces olive oil
4 ounces cut pancetta (maybe substitute bacon)
2 ounces black olives
4 ounces oven roasted tomatoes (may substitute sun-dried tomatoes)
4 large basil leaves
Add salt & pepper to taste
24 shrimp, cleaned and peeled
1 lemon, sliced
1 red bell pepper
6 basil leaves
1 each small onion
Skewer 4 shrimp per serving, alternating lemon slices, red bell pepper pieces, onion, basil leaves & shrimp. Note, if using bamboo of wood skewers soak them in water to minimize burning on the grill.
Juice of 2 lemons (approximately 4 ounces)
4 ounces extra-virgin olive oil
1 clove of garlic
Add salt & pepper to taste
In large skillet add olive oil, shallots & pancetta. Cook under medium heat until shallots are crispy, light-brown & the pancetta is cooked. Add cannellinni beans and toss. Cook for 2-3 minutes and add salt & pepper to taste. Remove from heat and place in salad bowl. All this can be done 1-2 hours ahead of time. When ready to eat. Place shrimp skewers, brushed with olive oil, on grill for approximately 3 minutes a side. Season with salt & pepper and crushed red chili flakes if desired. To the cannellinni beans add spinach, olives & tomatoes. Toss with 2/3 of dressing. Place on large serving platter. Garnish with shrimp skewers and drizzle remaining dressing on top.
