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Garlic Scampi And Bean Salad

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Sami Life2, Lifetime tv 4 Servings

INGREDIENTS

4 c Cooked pinto, or
Cranberry beans, rinsed
1 Beefsteak tomato, cut into
small dice
1/2 Fennel bulb, trimmed cored
and
diced
3 T Extra-virgin olive oil
2 T Fresh lemon juice
2 T Balsamic vinegar
1 t Sherry vinegar
1 T Dijon mustard
1/4 c Chopped fresh cilantro
leaves
1/4 c Chopped scallions
1/4 c Chopped fresh flat-leaf
parsley leaves
1 t Kosher salt
1/2 t Black pepper
1 T Olive oil
1 lb Lg. shrimp in shell
butterflied and
deveined with tail
left on
1/2 t Kosher salt
1/2 t Black pepper
2 Garlic cloves, thinly sliced
1/4 t Crushed red pepper flakes
2 Bunc arugula, well washed
dried
and torn into
bite-size pieces
Shaved parmesan cheese, for
garnish

INSTRUCTIONS

Serves 4 to 6  How to Prepare the Bean Salad:  Place the beans, tomato,
and fennel in a large bowl.  Sprinkle with oil, lemon juice, balsamic
vinegar, sherry vinegar,  mustard, cilantro, scallions, parsley, salt,
and pepper, and toss  well. Cover and refrigerate for at least 4 hours,
or overnight.  How to Prepare the Garlic Scampi:  Place a large skillet
over medium-high heat and when it is hot, add  the oil. Sprinkle the
shrimp with the salt and pepper, and add the  shrimp and garlic to the
skillet. Cook until the shrimp are pink and  opaque throughout, about 2
to 3 minutes. Peel the shrimp and add to  the salad. Sprinkle with the
pepper flakes. Toss with the arugula and  Parmesan cheese and serve
immediately.  © 1997 Lifetime Entertainment Services. All rights
reserved.  MC Formatted using MC Buster by Barb at PK  Converted by
MM_Buster v2.0l.

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