Jim Coleman Recipes
Grilled Jumbo Shrimp with White Beans, Rosemary, and Mint Oil
For this recipe you will need:
Preheat the grill or broiler In a medium bowl, stir together the beans, onion, marjoram, rosemary, 2 tablespoons of the olive oil, and lemon zest and juice. Season to taste with salt and pepper and set aside.
Bring 3 cups of water to a boil in a small saucepan. Set up an ice bath next to the stove. Plunge the mint leaves into the boiling water for 30 seconds, then drain and add the ice bath. Once the mint is cool, drain, squeeze my excess liquid from the leaves, and transfer to a food processor. Add the remaining ¾ cup olive oil and process for 1 minute. Set aside.
Season the shrimp with salt and pepper. Brush with oil and grill or boil, turning once, until cooked through.
Meanwhile, mix the Arugula with the beans, and arrange in the center of four plates. Arrange 3 shrimp on each plate, leaning them against the Arugula and beans in lounge-chair fashion. Drizzle with the mint oil, and serve.
Makes 4 servings.