Servings:
Serves 6 Servings
Ingredients
- 1/2 cup olive oil reserve, 2 tablespoons for drizzle
- 3 tablespoon garlic, peeled, diced fine
- 2 pound medium shrimp, peeled, deveined
- 3 pound celery stalks, cleaned, sliced thin
- 1 pound red onion, sliced thin
- 1 tablespoon capers, drained
- 3 tablespoon italian parsley, finely chopped
- 2 tablespoon chives, finely sliced
- 2 cup cans cannellini beans, drained and rinsed
Preparation
Baking Directions:
In a large skillet over medium heat, add the olive oil and sauté garlic until light brown.
Add the shrimp and while stirring, cook for about 2 minutes on each side until shrimp is coral in color.
Remove from heat and place shrimp in a large bowl.
Add celery, red onion, capers, parsley, chives and Cannellini beans.
Add 2 tablespoons of olive oil, the juice of 2 lemons, toss and serve.
