Grilled Shrimp and Tuscan Beans

Ingredients

Serves: 4

• 1 1/4 lb. Large fresh shrimp, cleaned with shells removed

  Marinade for Shrimp:

• 1/3 C. Olive Oil

• 1 Large Fresh Clove Garlic – chopped

• 2 Tbsp. Fresh Rosemary Leaves

• 2 Tbsp. Fresh Parsley – chopped

• Pinch Red Pepper Flakes

• 1 Generous squeeze fresh Lemon Juice

• 1/3 C. Dry White Wine

• Kosher Salt and Pepper to taste (the salt will bring out the flavor in the marinade)

  Beans:

• 2  14 oz. Cans Cannellini Beans, rinsed and drained

• 3 Tbsp. Extra Virgin Olive Oil

• 3 Tbsp. Fresh Rosemary Leaves

• 1 C. Fresh Ripe Grape or Cherry Tomatoes, sliced in half – Note: these little tomatoes will hold their shape better than large tomatoes in this dish.

• Pinch Red Pepper Flakes

• Kosher Salt and Pepper to taste

• Sprigs of Fresh Rosemary for garnish

Instructions

  Shrimp:

1. Mix the marinade ingredients together in a bowl.

2. Add your shrimp to the bowl and mix well, covering all the shrimp.

3. Cover and refrigerate for 2-3 hours.

4. When ready to grill – pour off the marinade and grill both sides of shrimp for a couple of minutes each side only.

5. Do not over cook the shrimp. You want them crunchy and juicy – not dry and tough!

 Beans:

1. Make sure to rinse and drain the beans.

2. Place them in a pot or pan with the Extra Virgin Olive Oil, garlic, Rosemary leaves, tomatoes, red pepper flakes, and salt and pepper to taste.

3. Stir gentle, heating through – about 10 minutes. During this time, the tomatoes will soften.

Serving:

1. For each dish, spoon some of the Tuscan Beans on the plate.

2. Place some shrimp on the top and garnish with fresh Rosemary sprigs.