White Bean and Grilled Shrimp Salad With Orecchiette

Ingredients

The shrimp:

• 1 pound medium shrimp, shelled
• ½ teaspoon olive oil
• 1 teaspoon fresh lemon juice
• ½ teaspoon salt
• Freshly ground pepper to taste

The salad:

• 4 ounces pancetta, diced
• 6 ounces orecchiette, cooked
• 2 cups cooked small white beans
• 1 medium tomato, seeded and diced
• 4 teaspoons chopped fresh thyme
• 3 tablespoons fresh lemon juice
• 1 ½ teaspoons salt
• Freshly ground pepper to taste
• 1 bunch arugula, stemmed and coarsely chopped
• ½ medium onion, very thinly sliced
• 1 teaspoon olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    753 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 98 grams carbohydrates; 18 grams dietary fiber; 6 grams sugars; 57 grams protein; 201 milligrams cholesterol; 1521 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. To make the shrimp, place them in a bowl and toss with the olive oil, lemon juice, salt and pepper. Marinate for 1 hour. Start a charcoal fire. Grill until cooked through, about 4 minutes per side. Set aside.
2. In a skillet, cook the pancetta over medium-low heat until browned, about 15 minutes. Drain on paper towels. In a large bowl, toss the pancetta with the shrimp, orecchiette, beans, tomato, thyme, lemon juice, 1 teaspoon of salt and pepper to taste.
3. In another bowl, toss together the arugula, onion, olive oil, 1/2 teaspoon of salt and pepper. Just before serving, toss the 2 salads together. Serve at room temperature.

About 1 hour 30 minutes