Shrimp Salad with Watercress, Cannellini Beans and Mint

1. 1

   Preheat the broiler and position a rack 6 inches from the heat.

2. 2

   Toss the shrimp with 1 tablespoon of the olive oil and season with salt and pepper.

3. 3

   Broil the shrimp for 3 minutes, turning once, until opaque throughout.

4. 4

   In a mini food processor, pulse the mint with the warm water.

5. 5

   Add 4 tablespoons of the olive oil and puree until smooth.

6. 6

   In a medium bowl, toss the beans with the mint oil and shrimp and season with salt and pepper.

7. 7

   In a large bowl, whisk the lemon juice with the remaining 1/2 tablespoon of olive oil.

8. 8

   Add the watercress, season with salt and pepper and toss gently.

9. 9

   Mound the watercress on large plates and spoon the shrimp salad on top.

10. 10

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.