Olive~Me & Co.’s White Bean, Shrimp and Watercress Salad

Olive~Me & Co.’s White Bean, Shrimp and Watercress Salad

Yield: 12 servings

Ingredients:

  • 2 1/2 pounds large shrimp, peeled and de-veined
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1/4 cup Olive~Me & Co.’s Avocado Oil*
  • 2 tablespoons fresh lemon juice
  • 6 cups trimmed watercress (about 3 bunches)
  • 3 tablespoons chopped fresh chives
  • Lemon wedges (optional)

Preparation

  1. Prepare grill.
  2. Thread shrimp onto 12-inch skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Cool completely; remove shrimp from skewers. Place shrimp and beans in a large bowl; toss gently to combine.
  3. Combine avocado oil and lemon juice, stirring with a whisk; stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle dressing over shrimp mixture; toss gently to combine.
  4. Arrange watercress on a large platter, and top with shrimp mixture. Sprinkle evenly with chives. Serve with lemon wedges, if desired.

*Note: Rich, buttery avocado oil flavours this salad, but using extra virgin olive oil in its place would be delicious, too. Combine and chill the shrimp and white bean mixture a day before consuming. Be sure to stir the mixture before spooning it over the watercress. You can purchase precooked, peeled shrimp to save time.

Olive~Me & Co.’s Spiced Shrimp with Avocado Oil

Spiced Shrimp

Yield: 5 servings

Ingredients

  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1 1/2 tablespoons Olive~Me & Co.’s Avocado Oil, divided
  • Lime wedges

Instructions:

  1. Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 teaspoons oil over shrimp. Serve with lime wedges.

These vividly seasoned shrimp are great on their own, served atop pasta, or as part of a tapas tray.