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Recipe Detail Page
Grilled Lemon Tarragon Shrimp & Cannellini Bean Salad
Summer 2013
Shrimp are one of the fastest things on the barbecue. If you are using frozen, don’t forget to thaw them the night before.
Serves 4
1 lb (500 g) large (21/25 size) uncooked shrimp, peeled
¼ cup (60 mL) lemon juice
⅓ cup (80 mL) chopped fresh tarragon leaves
¼ cup (60 mL) olive oil
1 can (540 mL) cannellini or white kidney beans, rinsed and drained
1 small ripe mango, peeled and thinly sliced into wedges, or 2 ripe unpeeled peaches or nectarines, thinly sliced into wedges
2 green onions, thinly sliced
Salt and pepper
1 garlic clove, crushed
Splash of hot sauce (optional)
1 Grease grill and preheat barbecue to medium-high. While barbecue is preheating, place shrimp, 3 tbsp (45 mL) lemon juice, 2 tbsp (30 mL) tarragon and 1 tbsp (15 mL) oil in a medium bowl. Toss to coat. Place beans, mango, green onions and remaining tarragon in a bowl.
2 Just before grilling, remove shrimp from lemon juice mixture. Skewer on 4 skewers. Sprinkle with salt and pepper. Place shrimp on grill and barbecue until pink, turning occasionally, about 5 minutes depending on shrimp size.
3 Whisk remaining lemon juice and oil with garlic, hot sauce and ¼ tsp (1 mL) salt. Add to bean mixture and toss. Taste and add a little more lemon juice or salt, if desired. Divide evenly among 4 dinner plates. Top each with a shrimp skewer.
Serves 4
