ROASTED SHRIMP (w) BEANS Mango Balsamic Vinegar
2 tablespoons plus 4 teaspoons EVOO, divided
3 tablespoons fresh lemon juice, divided
¼ teaspoon salt, divided
1 pound peeled and deveined large shrimp
1 cup finely chopped red onion
15 ounces cannellini beans, rinsed and drained
¼ cup chicken stock
½ teaspoon finely grated lemon rind
5 teaspoons Mango Balsamic Vinegar
½ teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1. Preheat oven to 450˚F.
2. Combine 2 teaspoons EVOO, 1 tablespoon lemon juice and ⅛ teaspoon salt in dish. Add shrimp and toss to coat. Set aside.
3. Heat 2 teaspoons EVOO in a nonstick skillet over medium heat. Add onion; sauté 2 minutes. Stir in beans, chicken stock and remaining ⅛ teaspoon salt. Cook 3 minutes.
4. Arrange shrimp on a baking sheet; roast at 450˚F for 4 minutes.
5. Combine remaining 2 tablespoons EVOO, remaining 2 tablespoons lemon juice, rind, Mango Balsamic Vinegar, mustard and black pepper in a small bowl. Pour half of the mixture over beans; toss. Divide evenly among 4 plates. Arrange shrimp on top and pour remaining oil mixture over shrimp.