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
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Nutritional Information
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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. -
Four servings
Preparation
- 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.
- 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.
- 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
Dining and Cooking