Sassy Summer Shrimp and White Bean Salad With Tomatoes and Basil

Why is this sassy? If you like a little heat in your food now and again then you'll want to add the crushed red pepper I've included. You do know that spicy food boosts metabolism right?

The other sass factor is the fact that these 7 or so simple ingredients combine to create an elegant dinner appetizer or a casual, al fresco lunch entrée.

This dish combines the best of summer ingredients, tomatoes, basil, and shrimp. The white beans add a creamy texture and complimentary texture to the soft tomatoes and meat like shrimp. Textures are one way the body registers satiety. Another is eating enough fat and protein and this gourmet recipe provides that.

Open up a nicely chilled rose of sangiovese or crisp pinto blanc to go with your sassy salad then eat slowly and mindfully enjoying every bite, sip and summerness.

Serves 4

Ingredients

16 Large shrimp

2 cups of canned small white beans or Cannelini Beans

¼ cup + extra for salad drizzle, extra virgin olive oil

2 cloves of garlic thinly sliced or minced

½ teaspoon crushed red pepper

3 cups of fresh, ripe tomato, any color, mixed is more fun

½ cup of finely sliced fresh basil

2 Tablespoons of lemon juice

Salt and pepper to taste

Method

1. Peel and devein the shrimp, remove the tails.
2. Drain the beans and reserve abt ½ cup of the liquid.
3. Place the beans and liquid into a sauté pan and bring to a simmer.
4. Heat another larger sauté pan, add in ¼ cup of olive oil.
5. When the oil is hot but not smoking, put the shrimp in and let them cook on one side for a minute.
6. Add in the garlic, jump the shrimp in the pan, season with salt and pepper.
7. When the shrimp is half way cooked-about 2 - 3 minutes-add the tomatoes, crushed pepper, and lemon juice, jump again.
8. The shrimp and tomatoes will be cooked in about another minute or two.
9. When they are done, add in the basil and remove from the heat.
10. Toss the white beans in to the rest of the ingredients.
11. You can plate this on lettuce leaves or simply serve on a small plate, 4 shrimp per person for a healthy sized first course.

* We tend to leave tails on for whatever reason-looks? They take away from the eating experience when the shrimp is part of a salad so just take them off when you peel away the rest. Your guests will thank you.