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.