Ingredients:
- 4 teaspoons sherry vinegar
- 4 teaspoons extra-virgin olive oil $
- 1 tablespoon chopped fresh thyme
- 2 teaspoons minced fresh garlic
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon black pepper
- 2 cups loosely packed arugula
- 1 cup trimmed watercress
- 1 cup grape tomatoes, halved $
- 1/4 cup chopped fresh flat-leaf parsley
- 1 (15.5-ounce) can Great Northern beans, rinsed and drained
- 1 tablespoon honey
- 1 teaspoon water
- 24 peeled and deveined medium shrimp (about 1 pound) $
- Cooking spray
- 1/4 teaspoon salt
Preparation
1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.
2. Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.
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