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Ingredients

• 1 cup dried or 1 1/2 cans (15.5 oz can) cannellini beans
• 2 cloves garlic, peeled
• 1 carrot, peeled and cut in half
• 1 bay leaf
• 2 teaspoons salt
• 1 pound small or medium shrimp (fresh or frozen), peeled and deveined
• 3 tablespoons olive oil
• 1 cup diced celery
• 1 small red onion, diced (about 1/2 cup)
• 2 tablespoons capers, drained
• 2 tablespoons parsley, finely chopped
• 1 tablespoon finely sliced chives
• 1 head romaine lettuce, shredded (about 5 cups)

Description

Who You Callin' Shrimp? Livened Up With Garlic, Naturally Low-calorie Shellfish Delivers Big-time Flavor In This Recipe Adapted From Remi-to-Go Restaurant In New York City. The Cannellini Beans And Celery Give The Salad A Fiber Kick For A Filling Combo.

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