Warm Shrimp and White Bean Salad
- 1 1/8 cups dried large white beans
- 6 cups water
- 1/2 yellow onion
- 1 fresh rosemary sprig, 4 inches long
- Salt and freshly ground pepper, to taste
- 18 large shrimp, peeled
- 1/3 cup extra-virgin olive oil
- 1/3 cup minced red onion
- 1/4 cup minced fresh flat-leaf parsley
- 2 garlic cloves, minced
- 1 Tbs. red wine vinegar
Bring a large pot three-fourths full of salted water to a boil. Meanwhile, using a small knife, make a deep slit along the back of each peeled shrimp so it will open like a butterfly when cooked. With the tip of the knife or your fingers, lift up and pull out the long, veinlike intestinal tract. Add the shrimp to the boiling water and cook just until they turn pink, about 45 seconds; do not overcook. Drain and transfer to a large, shallow serving bowl.
Drain the warm beans and add to the bowl along with the olive oil, red onion, parsley, garlic and vinegar. Toss well. Taste and adjust the seasonings. Serve immediately.