Shrimp and bean salad

7 ea shrimp, cleaned and medium dice

1 teaspoon chopped shallot

1 teaspoon chopped garlic

¼ c halved cherry tomato

¼ c white beans, cooked and drained

1 teaspoon chopped parsley

¼ c white wine

1 knob butter

Arugula

Fresh lemon juice

Extra virgin olive oil

In a hot saute pan sear shrimp until golden brown, season with salt and pepper. Add cherry tomato, shallots, garlic, parsley, and continue to cook for 2 minutes. Deglaze with white wine, burn off until reduced by ¾. Add butter and emulsify until thick, off the heat.

Toss Arugula, lemon juice, olive oil in a bowl. Add the shrimp and bean mixture, toss, season with salt and pepper, and enjoy.

For more amazing recipes like this, check out Chef Steve Zimie and his amazing team at the Burlington Chopps Marriott located at 1 Mall road in Burlington ma, 01803.