1 lb Gulf shrimp, peeled, de-veined & seasoned w salt & pepper
Instructions
For the beans: Open the cans of beans and empty into a colander. Drain and rinse thoroughly with cold water.
Transfer beans a large bowl and combine with olive oil, garlic, rosemary and kosher salt. Gently but thoroughly stir to combine.
Set aside beans.
For the shrimp: In a large non-stick skillet over high heat, pour 1-2 tablespoons olive oil. Once the oil begins to shimmer, arrange shrimp in the skillet being sure not to overcrowd. Cook for 1.5-2 minutes and flip. Once the shrimp are firm- but not tough- remove skillet from heat and add beans. Stir together shrimp & white beans and place skillet back over a low flame. Heat through. Transfer bean and shrimp mixture to a serving bowl and garnish with flat-leaf parsley. Serve warm.
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/garlicky-tuscan-white-bean-shrimp-salad/