Shrimp and Bean Salad

Is your house a regular stop on the Shwanns truck route?  Have you tried their Garlic marinated frozen shrimp!?  A tasty timesaver in the kitchen. 

Shrimp and Bean Salad is simply delicious. Since "Llama" (our 1-year-old daughter) is still too little to have seafood, I substituted fish sticks for her shrimp. A thumbs up around the kitchen table!

Shrimp and Bean Salad
Serves 4

• 4 teaspoons white wine vinegar
• 4 teaspoons olive oil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons minced garlic
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon black pepper
• 3 cups chopped romaine lettuce
• 1 cup grape tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1 (15.5 ounce) can cannellini beans, rinsed and drained
• 1 pound frozen garlic seasoned shrimp, defrosted, peeled and deveined (I used Schwann’s brand)

Saute shrimp according to package directions using a grill pan.

Meanwhile, combine the first 6 ingredients in a large bowl; whisk to combine. Add the lettuce, tomatoes and beans. Toss to coat.

On serving plate, add lettuce mixture. Top with shrimp.

For more recipes, go to www.BareWoodenSpoon.com