Herbed Shrimp and White Bean Salad

Ingredients

• For the salad
• 4 teaspoons sherry vinegar
• 4 teaspoons extra-virgin olive oil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons minced garlic
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon black pepper
• 2 cups loosely packed arugula
• 1 cup trimmed watercress
• 1 cup grape tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1 can (15.5 oz) low-sodium Great Northern beans, rinsed and drained
• For the shrimp
• 1 tablespoon honey
• 1 teaspoon water
• 1 lb medium shrimp (about 24), peeled and deveined
• Cooking spray

Steps

1. Whisk the vinegar, oil, thyme, garlic, rosemary and pepper in a large bowl. Add the arugula, watercress, tomatoes, parsley and beans and toss gently.
2. Stir the honey and water together in a medium bowl, then toss the shrimp in it.
3. Heat a grill pan over medium-high heat and coat with cooking spray. Cook the shrimp 2 minutes per side, until done. Serve over the salad.