Fresh herbs make all the difference in this light bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together, but you could also make them separately. Consider skewering and grilling scallops as another delicious option.

Take care when buying shrimp for this or any other dish. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America -- it's more likely to be sustainably caught.

Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.

Grilled Shrimp Skewers Over White Bean Salad

Serves 6.

Prep Time: 30 minutes

Total Time: 30 minutes

1 teaspoon finely grated lemon zest

1/3 cup lemon juice

3 tablespoons extra-virgin olive oil

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