SHRIMP AND WHITE BEAN BRUSCHETTA
This is an easy shrimp dish which benefits Kidney energy, especially with the bean salad. Enjoy!
[cooked-sharing]
1 1/2 cups cannelloni beans
3 tablespoons olive oil
1/4 red onion, finely chopped
Zest and juice of 1 lemon
2 tablespoons fresh rosemary, cilantro and/or mint, finely chopped
Salt and pepper to taste
1 baguette sliced into 16 rounds, optional
2 tablespoons olive oil
1 clove garlic
16 large shrimp, peeled
4 wooden skewers, soaked for 30 minutes.
1
Combine the beans, olive oil, onion, lemon juice and lemon zest.
2
Add 1 1/2 tablespoons of the fresh herbs and season with salt and pepper. Set aside.
3
Brush the baguette slices with olive oil and rub them with the cut side of the garlic
4
Toast over the grill until lightly brown, about 3 minutes.
5
Season the shrimp with salt and pepper and brush with olive oil.
6
Sprinkle the remainder of the herbs over the shrimp and spear through the skewers.
7
Cook over a grill until opaque, about 2-3 minutes on each side.
8
To assemble, spoon the bean salad onto the toast and top with the grilled shrimp.
CategoryFish, Fowl, Eggs, and Soy
Ingredients
1 1/2 cups cannelloni beans
3 tablespoons olive oil
1/4 red onion, finely chopped
Zest and juice of 1 lemon
2 tablespoons fresh rosemary, cilantro and/or mint, finely chopped
Salt and pepper to taste
1 baguette sliced into 16 rounds, optional
2 tablespoons olive oil
1 clove garlic
16 large shrimp, peeled
4 wooden skewers, soaked for 30 minutes.
