Recipe Ingredients 5 Tbsp. Smart Balance® Cooking Oil 2 Tbsp. cider vinegar 1 Tbsp. Dijon mustard 1/2 to 1 Tbsp. minced fresh tarragon Salt & Freshly Ground Black Pepper One 16 oz. can cannellini beans, rinsed and drained 12 jumbo shrimp, peeled and deveined 1 small minced garlic clove 2 fresh scallions, sliced A few crushed red pepper flakes Fresh lettuce or spinach to serve the salad over Recipe Steps In a bowl mix vinegar, mustard, tarragon, 1/4 tsp salt and pepper. Whisk in 4 Tbsp. of the oil. Add the remaining Tbsp. oil to a skillet and heat. Add the shrimp, sprinkle with salt and pepper and the red pepper flakes. Cook until shrimp is pink. Add the minced garlic between the shrimp to saute it lightly and mix through. Push the shrimp aside and add the drained beans. Stir and saute the beans lightly to pick up flavor from the pan. Remove from heat.
Posted on: Wed, 26 Jun 2013 05:10:55 +0000
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