Spinach and Bean Salad With Shrimp

1 1/2 pounds jumbo shrimp, peeled and deveined
2 teaspoons minced lemon peel (from 1 lemon)
3 tablespoons fresh lemon juice (from 1 lemon), divided
Salt and black pepper
1 medium bunch (1 pound) asparagus, trimmed and thickly sliced diagonally
1/2 medium shallot, minced
3/4 cup canned cannellini or white kidney beans, drained and rinsed
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh tarragon leaves
1 bag (6 ounces) baby spinach leaves

1. In medium bowl, combine shrimp, peel, 2 tablespoons juice, salt, and black pepper. Marinate in the refrigerator for 1 hour.

2. Coat medium nonstick skillet with cooking spray; set over medium heat. Sauté pepper slices 2 minutes. Add asparagus; cook 2 minutes, stirring. Add shallot; cook 1 minute, stirring. Transfer to bowl; add beans and let cool.

3. Preheat grill or grill pan to medium-high. (Coat pan with cooking spray.) Cook shrimp about 2 minutes per side, until spotty brown and edges are pink.

4. In small bowl, whisk oil, remaining 1 tablespoon juice, tarragon, salt, and pepper.

5. In large bowl combine spinach, asparagus mixture, and dressing. 6. Serve shrimp on top of salad.



Number of Servings: 4

Recipe submitted by SparkPeople user LITTLECELT.