Spiced Shrimp and Bean Salad

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Author:

Olio Taibi

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.

Ingredients

For Shrimp

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
2 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil
1 small shallot, finely chopped
1 medium garlic clove, minced

For Salad

1.5 TBS red wine vinegar
3 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil
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)

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Directions

For Shrimp

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.

For Salad

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.