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Makes 4 servings
Marinade for the Shrimp
½ cup olive oil
2 cloves of garlic
1 Tbsp. fresh rosemary, finely minced
1 Tbsp. fresh parsley, finely minced
1 Tsp. red pepper flakes
Juice of one lemon
½ cup white wine
1 Lb. fresh, cleaned shrimp with shells on
1½ cups dried Cannellini beans, soaked overnight, boiled until tender and drained.
2 Tbsp. olive oil
2 Tbsp. fresh rosemary finely minced
1½ cups cherry tomatoes, halved
1 Tsp. red pepper flakes
Ground black pepper
1.Put the shrimp and marinade in a bowl and place it in the fridge for at least 30 minutes, up to two hours.
2.Remove the shrimp from the marinade and discard the marinade. Grill the shrimp until it is cooked but still tender (a few minutes).
4.Put all the bean ingredients in a pan and heat through, about 10 minutes.
Spoon the bean mixture on each plate, top with shrimp and add a grind of black pepper to taste.
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