Serves: 4
Total Calories: 275

16 to 20 large shrimp, peeled and deveined
4 tablespoons olive oil
2 tablespoons finely chopped fresh garlic
2 tablespoons chopped fresh basil
salt and freshly ground black pepper
3 cups drained cooked or canned cannellini or Great Northern beans
2 medium tomatoes, diced
Fresh basil leaves, for garnish

1 In a bowl, drizzle the shrimp with 2 tablespoons of the oil, half the garlic, 1 tablespoon of the basil, and salt and pepper to taste. Stir well. Cover and refrigerate 1 hour.

2 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.

3 In a saucepan, cook the remaining oil, garlic, and basil over medium heat about 1 minute. Stir in the beans. Cover and cook over low heat 5 minutes or until heated through. Remove from the heat. Stir in the tomatoes, and salt and pepper to taste.

4 Broil the shrimp on one side until lightly browned, 1 to 2 minutes. Turn the shrimp and cook until lightly browned and just opaque in the thickest part, about 1 to 2 minutes more.

5 Spoon the beans onto 4 plates. Arrange the shrimp around the beans. Garnish with fresh basil leaves. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 275
Calories from Fat: 128

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