White Bean and Grilled Shrimp Salad from Ricardo
Salade de haricots blancs et de crevettes grillées

Preparation time 15 minutes

Total time: 27 minutes

Ingredients

  1. 8 slices pancetta, mild or spicy
  2. 1 lb (454 g) medium shrimp, peeled and deveined
  3. ¼ cup (60 ml) olive oil
  4. 1 tsp (5 ml) sweet paprika
  5. 2 cans (14 oz/398 ml each) white beans, rinsed and drained
  6. 2 cups (350 g) cherry tomatoes, halved
  7. 2 tbsp fresh basil leaves, torn
  8. 2 tbsp chopped fresh chives
  9. 3 tbsp (45 ml) red wine vinegar
  10. 1 garlic clove, finely chopped
  11. Espelette pepper (or hot paprika), to taste
  12. Salt and pepper

Directions

  1. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place the pancetta slices in a single layer on the baking sheet and bake for about 12 minutes or until crisp. 
  3. Meanwhile, place the shrimp in a bowl. Sprinkle with the paprika and drizzle with 2 tbsp of the oil. Season with salt and pepper.
  4. In a ridged skillet, grill the shrimp for 2 to 3 minutes per side or until cooked through. Set aside.
  5. In another bowl, combine the beans, cherry tomatoes, herbs, vinegar, garlic and remaining 2 tbsp oil. Season with salt and pepper.
  6. Crush the pancetta. Add to the bean mixture along with the shrimp. Serve immediately.

Note

If you don’t have a ridged skillet, you can use a non-stick skillet to cook the shrimp.

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