Shrimp Salad with White Beans, Mint Oil and Watercress

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Jumbo shrimp, peeled
6 1/2 tablespoons	97ml	Extra virgin olive oil
-		Salt and freshly ground black pepper
30		Mint leaves
1		Can cannellini beans, (15 ounce) drained and rinsed
1 teaspoon	5ml	Lemon juice
1		Large bunch watercress, tough stems removed
-		Mint sprigs as a garnish
-		Lemon wedges as a garnish

Recipe Instructions

Preheat a broiler and set the oven rack 5-inches from the heat source.

Place the shrimp on a baking sheet. Toss with 1 tablespoon of the olive oil and spread them the shrimp out into a single layer. Season with salt and pepper. Broil for 1 ½ minutes, turn and continue to broil 1 ½ minutes until pink and slightly firm to the touch.

In the meantime, bring a pot of water to a boil. Add the mint leaves and blanch 20 seconds. Drain. Place the mint leaves in a blender or food processor and puree. With the motor running, slowly add 5 tablespoons of the olive oil to the mint and process 30 seconds. Scrape down the sides and continue to puree until smooth, 30 to 60 seconds. In a bowl, toss the mint oil, shrimp and white beans together. Season with salt and pepper.

Whisk the remaining 1/2 tablespoon olive oil and lemon juice together. Season with salt and pepper. Toss with the watercress and place on a platter. Mound the white beans and shrimp on the top of the watercress. Garnish with mint sprigs and lemon wedges and serve immediately.

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