White Bean, Arugula and Shrimp Salad

by Karin Calloway This salad combines creamy cannellini beans with crisp shrimp and peppery Arugula for a warm salad that’s packed with flavor. Serve as a main dish salad or as an accompaniment to an entrée of grilled fish or chicken. The salad is a snap to prepare if you ask your fish monger to steam the shrimp, or if you have leftover grilled shrimp from a weekend cookout. 2 tablespoons olive oil 3 tablespoons chopped pancetta, optional 2 teaspoons garlic, about 3 cloves, chopped 3 16-ounce cans cannellini or other white beans, rinsed and drained Sea salt and freshly ground black pepper, to taste 3 cups baby Arugula or baby spinach (about 1 5-ounce bag), washed and dried 30 large shrimp, about 1 1/2 pounds, cooked, peeled and deveined 1 lemon, cut into 8 wedges, optional Heat olive oil in a large skillet over medium heat. Add pancetta and cook for 2 minutes. Add garlic and cook 1 minute more. Add beans, season with salt and pepper and heat thoroughly. Turn off heat and fold in the arugula and shrimp. Squeeze a lemon wedge over the top of each serving, if desired. Makes 8-10 servings.

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