Olio Taibi
Salad
Chilled spiced shrimp and a snappy salad dressing with our Biancolilla bring bright summery flavors while arugula and white beans give the salad enough substance to make this a light meal.
1 pound small or medium shrimp, shelled and deveined
1/2 tsp smoked spanish paprika
1/2 tsp cinnamon
1/4 tsp freshly ground black pepper
1/4 tsp kosher salt
1 small shallot, finely chopped
1 medium garlic clove, minced
1.5 TBS red wine vinegar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
3 cups cooked white beans or 2 15oz cans, drained
1.5 cups baby arugula
1 endive, thinly sliced
2 TBS minced chives
chive blossoms for garnish (optional)
Pat shrimp dry, then toss in a bowl with cinnamon, paprika, salt, and pepper.
In a large skillet, heat Olio Taibi Biancolilla Extra Virgin Olive Oil over medium high heat.
Add shallots and sauté for a couple minutes until soft. Add garlic and sauté for 30 seconds.
Raise heat to high, and then add shrimp, tossing in pan to cook until opaque, about 2-3 minutes.
Using a slotted spoon, remove shrimp from pan to a clean bowl and let cool for a few minutes before putting shrimp in the refrigerator to chill.
In a small cup whisk together vinegar, Olio Taibi Biancolilla Extra Virgin Olive Oil, salt and pepper.
On a large platter spread out the beans, cover evenly with arugula, and sprinkle on endive.
Remove shrimp from the refrigerator, and arrange on top of salad.
Drizzle dressing all over the salad on the platter.
Sprinkle on minced chives and garnish with optional chive blossoms.
As the weather warms up, having a cold protein-packed salad for a light meal gives the perfect background for our extra virgin olive oil to shine.
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