Shrimp and White Bean Salad over Watercress
This is a similar recipe to Holley’s and is adapted from Cooking Light.
2 1/2 pounds large shrimp, peeled and deveined
2 corn cobs, kernels cut off
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 (15-ounce) cans cannellini beans, rinsed and drained
1/4 cup avocado oil (such as Elysian Isle)
2 tablespoons fresh lemon juice
6 cups trimmed arugula
3 tablespoons chopped fresh chives
Lemon wedges (optional)
Sprinkle shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large skillet over medium high heat and coat with 1 tablespoon olive oil. Place shrimp and corn kernels in skillet and cook 3 minutes on each side or until done. Cool completely. Place shrimp, corn, and beans in a large bowl; toss gently to combine.
Combine oil and lemon juice, stirring with a whisk; stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle dressing over shrimp mixture; toss gently to combine.
Arrange watercress on a large platter, and top with shrimp mixture. Sprinkle evenly with chives. Serve with lemon wedges, if desired.