Grilled Shrimp Cannellini Salad

July KitchenAid Demo

Featuring:

KitchenAid Chrome Infused Griddle & Jenn-Air Steam Oven

Recipe & Demo by:

Chef Shirley

Grilled Shrimp Cannellini Salad with Tarragon Balsamic Vinegar

Serves 4-6

INGREDIENTS:

• 3  tablespoons Balsamic Vinegar
• 1 tablespoon minced Fresh Tarragon
• 1 teaspoon minced 16 garlic
• Kosher Salt and Freshly ground pepper to taste
• 6 tablespoons Extra Virgin Olive Oil
• 1 15 oz. can cannellini Beans
• 2 Medium Ripe Tomatoes, medium dice
• 1 Large Shallot, Sliced thinly into rings
• 16-20 Jumbo Shrimp, peeled and deveined
• 8 cups of Spring salad mix

 DIRECTIONS:

In a medium bowl, mix the Balsamic Vinegar with the tarragon and the garlic and  ¼ teaspoon salt and pepper. Slowly whisk in 4 tablespoons of Olive Oil.

In a large bowl, combine the beans, tomatoes and shallot, gently mix with 3 tablespoons of the vinaigrette.

In a separate bowl combine the Shrimp with 2 tablespoons of remaining oil and season with salt and fresh ground pepper

Heat a griddle or a grill pan to medium high.  Cook the Shrimp until opaque throughout, depending on size of shrimp 3-4 minutes on each side.

Toss the lettuce with the remaining vinaigrette, add more to taste. Spoon the beans on top of the greens top with 3-4 Shrimp and sprinkle with  Tarragon Leaves.  Serve Immediately.

Shrimp Cannelini Salad