Roasted Shrimp, Tomato and White Bean Salad - it's easy enough for a weeknight dinner but elegant enough for your fanciest company - and it always brings rave reviews!
Course
Main
Cuisine
Healthy and Light
Prep Time9hours14minutes
Cook Time9hours14minutes
AuthorChris Scheuer
Ingredients
1poundpeeled and deveined large shrimptails off
2tablespoonsextra virgin olive oil
kosher salt
freshly ground black pepper
6cupsarugulaspinach or mache
4medium plum or Roma tomatoescut in bite-sized wedges
1large avocadohalved, peeled and pitted
1 15ouncecan white beansrinsed and drained
Whole Lemon and Thyme Dressing
2tablespoonspine nuts
Instructions
Preheat oven to 400˚F. Line a sheet pan with foil for easy clean up.
Place shrimp on prepared pan. Drizzle with olive oil and sprinkle lightly with kosher salt and freshly ground black pepper. Flip to opposite side and season with salt and pepper. Spread on pan so shrimp can easily curl while roasting.
Roast for 8 minutes or until shrimp are slightly curled and opaque. Don't over cook or they'll be tough. Transfer shrimp to a plate. Shrimp can be made ahead and served warm or cold on salad.
Place pine nuts in a small pan. Drizzle with ½ teaspoon olive oil and a small pinch of salt. Stir to coat. Place in oven for 2-3 minutes or until beginning to turn golden. Set a timer, pine nuts are too expensive to burn (been there, done that!).
For the salad, arrange lettuce, shrimp, tomatoes, avocados and white beans on 4 dinner size plates or bowls. Drizzle with a bit of dressing and scatter with pine nuts. Garnish with freshly ground black pepper, if desired. Serve extra dressing at the table.