« Fried Chicken Sandwich | Main | Fried Pickles »

Spinach and Bean Salad With Shrimp*

1 1/2 lbs jumbo shrimp, peeled and deveined
2 tsp minced lemon peel (from 1 lemon)
3 Tbsp fresh lemon juice (from 1 lemon), divided
Salt and black pepper
1 small red pepper, thinly sliced
1 medium bunch (1 lb) asparagus, trimmed and thickly sliced diagonally
1/2 medium shallot, minced
3/4 cup canned cannellini or white kidney beans, drained and rinsed
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh tarragon leaves
1 bag (6 oz) baby spinach leaves

In medium bowl, combine shrimp, peel, 2 tablespoons juice, salt, and black pepper. Marinate in the refrigerator for 1 hour.

Coat medium nonstick skillet with cooking spray; set over medium heat. Saut´┐Ż pepper slices 2 minutes. Add asparagus; cook 2 minutes, stirring. Add shallot; cook 1 minute, stirring. Transfer to bowl; add beans and let cool.

Preheat grill or grill pan to medium-high. (Coat pan with cooking spray.) Cook shrimp about 2 minutes per side, until spotty brown and edges are pink.

In small bowl, whisk oil, remaining 1 tablespoon juice, tarragon, salt, and pepper.

In large bowl combine spinach, asparagus mixture, and dressing. 6. Serve shrimp on top of salad.

4 servings. Nutritional Information: 265 calories, 6 g total fat (1 g sat), 194 mg cholesterol, 20 g carbohydrate, 32 g protein, 7 g fiber, 437 mg sodium

Daily dish email list