EATINGWELL: Grilled Shrimp Skewers over White Bean Salad
EatingWell
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2 tablespoons packed fresh oregano, minced
2 tablespoons packed fresh sage, minced
2 tablespoons minced fresh chives
1 teaspoon freshly ground pepper
1/2 teaspoon salt
2 (15-ounce) cans cannellini beans, rinsed
12 cherry tomatoes, quartered
1 cup finely diced celery
24 raw shrimp (21-25 per pound), peeled and deveined
Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
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