Name: Garlic Scampi And Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Chopped scallions; 1 Beefsteak tomato; cut into; 1/4 ts Crushed red pepper flakes; ; diced; 1 ts Sherry vinegar; ; bite-size pieces; 3 tb Extra-Virgin Olive Oil; 2 lg Bunc arugula; well washed,; INGREDIENTS FOR GARLIC SCAMP; Cranberry beans; rinsed; 1 lb Lg. shrimp in shell;; ; left on; INGREDIENTS FOR BEAN SALAD; 4 c Cooked pinto; or; 1/2 Fennel bulb; trimmed cored; 1/4 c Chopped fresh flat-leaf; 1 tb olive oil; 1/2 ts Kosher salt; 2 tb Balsamic vinegar; 1 tb Dijon mustard; 1/2 ts Black pepper; 1 ts Kosher salt; 2 Garlic cloves; thinly sliced; ; deveined, with tail; Shaved parmesan cheese; for; ; and torn into; 2 tb Fresh Lemon Juice; 1/2 ts Black pepper; 1/4 c Fresh Cilantro chopped

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INGREDIENTS

1/4 c Chopped scallions
1 Beefsteak tomato; cut into
1/4 ts Crushed red pepper flakes
; diced
1 ts Sherry vinegar
; bite-size pieces
3 tb Extra-Virgin Olive Oil
2 lg Bunc arugula; well washed,
INGREDIENTS FOR GARLIC SCAMP
Cranberry beans; rinsed
1 lb Lg. shrimp in shell;
; left on
INGREDIENTS FOR BEAN SALAD
4 c Cooked pinto; or
1/2 Fennel bulb; trimmed cored
1/4 c Chopped fresh flat-leaf
1 tb olive oil
1/2 ts Kosher salt
2 tb Balsamic vinegar
1 tb Dijon mustard
1/2 ts Black pepper
1 ts Kosher salt
2 Garlic cloves; thinly sliced
; deveined, with tail
Shaved parmesan cheese; for
; and torn into
2 tb Fresh Lemon Juice
1/2 ts Black pepper
1/4 c Fresh Cilantro ; chopped

Servings

INSTRUCTIONS

Serves 4 to 6 How to Prepare the Bean Salad: Place the beans, tomato, and fennel in a large bowl. 1. Sprinkle with oil, lemon juice, balsamic vinegar, sherry vinegar, mustard, cilantro, scallions, parsley, salt, and pepper, and toss well. 2. Cover and refrigerate for at least 4 hours, or overnight. How to Prepare the Garlic Scampi: 1. Place a large skillet over medium-high heat and when it is hot, add the oil. Sprinkle the shrimp with the salt and pepper, and add the shrimp and garlic to the skillet. 2. Cook until the shrimp are pink and opaque throughout, about 2 to 3 minutes. 3. Peel the shrimp and add to the salad. Sprinkle with the pepper flakes. Toss with the arugula and Parmesan cheese and serve immediately. ? 1997 Lifetime Entertainment Services. All rights reserved. MC Formatted using MC Buster by Barb at PK

NOTES

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Garlic Scampi And Bean Salad

1/4 c Chopped scallions 
1  Beefsteak tomato; cut into 
1/4 ts Crushed red pepper flakes 
  ; diced 
1 ts Sherry vinegar 
  ; bite-size pieces 
3 tb Extra-Virgin Olive Oil 
2 lg Bunc arugula; well washed, 
  INGREDIENTS FOR GARLIC SCAMP 
  Cranberry beans; rinsed 
1 lb Lg. shrimp in shell; 
  ; left on 
  INGREDIENTS FOR BEAN SALAD 
4 c Cooked pinto; or 
1/2  Fennel bulb; trimmed cored 
1/4 c Chopped fresh flat-leaf 
1 tb olive oil 
1/2 ts Kosher salt 
2 tb Balsamic vinegar 
1 tb Dijon mustard 
1/2 ts Black pepper 
1 ts Kosher salt 
2  Garlic cloves; thinly sliced 
  ; deveined, with tail 
  Shaved parmesan cheese; for 
  ; and torn into 
2 tb Fresh Lemon Juice 
1/2 ts Black pepper 
1/4 c Fresh Cilantro chopped

Serves 4 to 6    How to Prepare the Bean Salad:    Place the beans, tomato, and fennel in a large bowl.    1. Sprinkle with oil, lemon juice, balsamic vinegar, sherry vinegar,  mustard, cilantro, scallions, parsley, salt, and pepper, and toss well.    2. Cover and refrigerate for at least 4 hours, or overnight.    How to Prepare the Garlic Scampi:    1. Place a large skillet over medium-high heat and when it is hot, add the  oil. Sprinkle the shrimp with the salt and pepper, and add the shrimp and  garlic to the skillet.    2. Cook until the shrimp are pink and opaque throughout, about 2 to 3  minutes.    3. Peel the shrimp and add to the salad. Sprinkle with the pepper flakes.  Toss with the arugula and Parmesan cheese and serve immediately.    ? 1997 Lifetime Entertainment Services. All rights reserved.    MC Formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (201g)
Recipe Makes: 4 servings

Calories: 383
Calories from Fat: 376 (98%)

Amt Per Serving		% DV

	Total Fat 41.8g	56 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 20.3g
	Polyunsanturated Fat 13.6g
Cholesterol 0mg		0 %
Sodium 531.8mg		18 %
Potassium 142.7mg		4 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 2.2g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 383

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