Ingredients
Shrimp and Marinade
- 12 Ounces Large/Jumbo Shrimp Thawed, peeled and deveined
- 1/2 Tblsp. Olive Oil
- 2 Tsp. Lemon Juice
- 1 Clove Garlic Minced
- 1/2 Tsp. Lemon Zest
- 1/4 Tsp. Red Pepper Flakes
- 1/2 Tblsp. Parsley Finely minced
Beans
- 1/2 Tblsp. Olive Oil
- 1 Cup Red Onion 1/4 inch dice
- 2 Cloves Garlic Minced
- 1/2 Tsp. Red Pepper Flakes Or to taste
- 1 Can Cannellini Beans Drained and rinsed
- 1/4 Cup Dry Vermouth
- 1/4 Cup Sliced Kalamata Olives
- 1 Tsp Lemon Zest
- 2 – 3 Tblsp. Lemon Juuice
- 1/3 Cup Finely chopped Basil Use your favorite herb
- 1/4 Cup Feta Cheese Crumbles
- Olive Oil For drizzling (optional)
- Lemon Wedges For garnish (optional)
Servings:
Instructions
Shrimp
- Place the shrimp that have been well dried in a container with a lid.
- Combine the marinade ingredients in a small bowl. Pour the marinade over the shrimp and stir to coat the shrimp evenly with the marinade. Allow to marinate for at least 20 minutes and as long as 4 hours.
- Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Spray the foil generously with olive oil cooking spray. Place the shrimp on the sheet in a single layer making sure that they do not touch.
- Bake for 4 minutes. Shrimp should be translucent and pink. Remove from oven and keep warm.
Beans
- Heat the olive oil in a large fry pan. Add the red onion and cook 5 minutes until the onion has softened. Add the garlic and pepper flakes and cook another minute.
- Add the beans to the pan. Cook for 2 – 3 minutes. Add the vermouth and cook for another minute.
- Add the lemon juice, lemon zest, and Kalamata olives. Cook another minute or two. Add the basil and toss to combine.
- Divide the bean mixture between two plates. Divide the shrimp between the two plates.
- Top each serving of the beans with half of the feta cheese. Drizzle with olive oil and a squeeze of lemon juice if desired and serve.
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