Grilled Prawn and Butter Bean Salad with Citrus Vinaigrette

Servings:

6 Servings

Quantity

Ingredients

12 each

Fresh jumbo prawns (16 count)

2 teaspoons

Lemon zest

1 tablespoon

Garlic clove, finely chopped, divided

1/4 teaspoon + to taste

Black pepper

1 tablespoon + garnish

Italian parsley, finely chopped, divided

6 each

Bamboo skewers (presoaked)

To taste

Kosher salt

1 each

Lemon (juice)

1 each

Lime (juice)

1/2 cup

Extra virgin olive oil

2, 14.28 ounce cans

Carmelina Brands® Italian Butter Beans

3 ounces

Whole black olives

2 each

Fennel bulbs, julienned

3 each

Green onion, finely sliced

3 ounces

Yellow grape tomatoes, cut in half

1/4 cup

Parmesan cheese, shaved

Marinate shrimp with lemon zest, 2 teaspoons of garlic, a 1/4 teaspoon of black pepper and 2 teaspoons of parsley. Skewer 2 shrimp on each skewer, and refrigerate for 30 minutes. Season shrimp with salt to taste, and grill until fully cooked; about 3 to 5 minutes. Set aside to chill. To make the dressing, whisk the lemon and lime juice together with remaining garlic and 1 teaspoon parsley. In a steady thin stream, whisk in the olive oil. Season dressing to taste with salt and pepper. To finish, in a large salad bowl, add Carmelina Brands® Italian Butter Beans, olives, fennel, green onions, yellow grape tomatoes and Parmesan cheese. Toss with citrus vinaigrette. Check seasoning. To plate, spoon bean salad on plate or platter, top with grilled shrimp, and garnish with Italian parsley. Mangia bene!

* Recipe created by Chef Giacomo Pagano on Behalf of Mangia, Inc.