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Ingredients

• 4 c. Cooked pinto, or possibly
•     Cranberry beans, rinsed
• 1 x Beefsteak tomato, cut into small dice
• 1/2 x Fennel bulb, trimmed cored and diced
• 3 Tbsp. Extra-virgin extra virgin olive oil
• 2 Tbsp. Fresh lemon juice
• 2 Tbsp. Balsamic vinegar
• 1 tsp Sherry vinegar
• 1 Tbsp. Dijon mustard
• 1/4 c. Minced fresh cilantro leaves
• 1/4 c. Minced scallions
• 1/4 c. Minced fresh flat-leaf parsley leaves
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 1 Tbsp. Extra virgin olive oil
• 1 lb Lg. shrimp in shell, butterflied and deveined, with tail left on
• 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 x Garlic cloves, thinly sliced
• 1/4 tsp Crushed red pepper flakes
• 2 lrg Bunc arugula, well washed, dry, and torn into bite-size pcs
•     Shaved parmesan cheese, for garnish

Description

Serves 4 To 6 How To Prepare The Bean Salad:Place The Beans, Tomato, And Fennel In A Large Bowl. 1. Sprinkle With Oil, Lemon Juice, Balsamic Vinegar, Sherry Vinegar, Mustard,…

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