Grilled Prawn and Butter Bean Salad with Citrus Vinaigrette

Grilled Prawn and Butter Bean Salad with Citrus Vinaigrette

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.