Warm Shrimp Salad with Artichokes and Cannellini Beans

1. 1

   In a large skillet, heat 2 teaspoons of the oil over high heat.

2. 2

   Season the shrimp with salt and pepper and sear 2 minutes on each side.

3. 3

   Remove from the pan and reserve.

4. 4

   In the same pan, heat the remaining oil until shimmering, adding more, if needed.

5. 5

   Saute the artichoke hearts until light golden brown, about 1 minute.

6. 6

   Add the beans and thyme and toss to heat through.

7. 7

   Add 6 tablespoons of the sherry vinaigrette and the shrimp and toss to heat through.

8. 8

   Remove the pan from the heat.

9. 9

   Toss the mesclun with the remaining sherry vinaigrette (or just enough to coat lightly).

10. 10

    To serve, divide the mesclun among 4 plates or shallow bowls and place a few spoonfuls of the artichoke-shrimp mixture in the center of the greens.

11. 11

    Variation:

12. 12

    For sherry vinaigrette, substitute 4 tablespoons Lobster Vinaigrette combined with 2 tablespoons sherry vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.