Shrimp & White Bean Salad

2 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1/2 tsp. rosemary, crushed
6 oz. shrimp
1/4 cup chicken broth
1 can navy beans, rinsed and drained
2 tsp. lemon juice
1 scallion, thinly sliced, green parts only

1. In a medium skillet, heat oil over medium-high heat. Add garlic and rosemary and cook until fragrant, about 1 minute. Add shrimp and stir-fry until pink and opaque. Add broth, cover, and lower heat. Simmer until shrimp are cooked through, about 4 minutes more.

2. Remove shrimp with slotted spoon, careful to let oil drain back into the skillet. In a large bowl, toss with navy beans and lemon juice until well mixed. Store in the refrigerator until cool. Once cool, stir in scallions and serve.

Makes 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user ~ASHLEYB~.