Honey Balsamic Grilled Shrimp and White Bean Salad
Easy, healthy and delicious
For the vinaigrette
1/4CupWhite Balsamic VinegarJalapeno flavored if you can find it
3/4CupExtra-virgin olive oil
For the salad
2cupsloosely packed greens
¼cupchopped fresh flat-leaf parsley
1CanGreat Northern beans15.5-ounce, rinsed and drained well
24peeled and deveined medium wild caught shrimpabout 1 pound,
Combine vinaigrette ingredients in a small jar with a tight fitting lid and shake well. Place greens, tomato halves, parsley and beans in a large salad bowl and toss with the vinaigrette.
In a medium bowl combine honey and water and stir with a whisk. Add shrimp to the mixture and toss to coat. Heat a grill pan over medium high heat and coat with cooking spray. Sprinkle shrimp with salt and add to pan. Cook 2 minutes on each side, or until done. Serve with the salad.
Alternately, if you don’t have a grill pan, you can sauté the shrimp in a non-stick pan with a little olive oil, following the cooking directions above