Tuscan White Bean Salad with Shrimp

Name: Tuscan White Bean Salad with Shrimp
Ingredients: 8 cups water; 1 cup dry white wine; 1 pound (about 21) medium shrimp, shells on; 1 1/2 teaspoons grated lemon rind; 3 tablespoons fresh lemon juice; 1 1/2 teaspoons chopped fresh rosemary; 1 1/2 teaspoons Dijon mustard; 1/2 teaspoon crushed red pepper; 1/4 cup extra-virgin olive oil; 3 cups cooked cannellini beans, rinsed and drained (see Master Dried Beans); 2 cups cherry tomatoes, halved; 2/3 cup very thinly sliced red onion; 4 cups packed baby arugula (about 5 oz.)

Tuscan White Bean Salad with Shrimp was pinched from <a href="http://www.cookinglight.com/recipes/tuscan-white-bean-salad-shrimp" target="_blank" rel="noopener">www.cookinglight.com.</a>

"Fragrant fresh rosemary and mild, creamy cannellini beans are a fantastic duo. Beyond salads, try mashing the beans with rosemary and olive oil for a crostini topper or stirring into soup. We add minced rosemary to the dressing here rather than simmering the beans with whole sprigs, which would be too strong. Poaching the shrimp in their shells keeps them from overcooking. You can make a quick stock from the shells for gumbos and chowders: Simmer with carrots, onions, celery, bay leaves, a few black peppercorns, and plenty of water for about 1 hour, and then strain and refrigerate...."

INGREDIENTS

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8 cups water

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1 cup dry white wine

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1 pound (about 21) medium shrimp, shells on

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1 1/2 teaspoons grated lemon rind

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3 tablespoons fresh lemon juice

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