It always helps to brine the shrimp before cooking. An extra step, but worth it if you have the time!
To brine the shrimp, mix together 4 cups water, 1/4 cup kosher salt (or 3 Tbsp table or sea salt), 1/4 cup white sugar until the salt and sugar have dissolved. Add one cup of ice and the shrimp. After 30 minutes (time it!) remove the shrimp and give them a quick rinse.
- 1 pound 16-20 count shelled and deveined shrimp
- 2 tablespoons extra virgin olive oil
- 2 15-ounce cans cannellini white beans, rinsed and drained
- 1 cup cherry tomatoes, halved or quartered
- 1/2 cup finely diced red onion
- 3/4 teaspoon grated lemon zest
- 3 handfuls baby arugula leaves
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
1 Cook the shrimp: Heat a large cast iron skillet or griddle on high heat. Add 2 Tbsp of olive oil to coat the pan. When the oil is hot, working in batches of half of the shrimp at a time, add the shrimp and sauté a minute on each side to sear. (You can also grill the shrimp if you prefer.)
When the shrimp are barely cooked through, remove from the pan and set aside to cool. (The shrimp will continue to cook for a little bit after you remove them from the pan, and you don't want overcooked rubbery shrimp.)
2 Assemble the salad: Put the drained beans, cut cherry tomatoes, diced onion, lemon zest, and arugula leaves into a large bowl. Fold in the shrimp.
3 Make the dressing: In a small bowl, whisk together the red wine vinegar, olive oil, garlic, salt and pepper.
Gently fold the dressing into the salad and serve!