3/4 cup Filippo Berio extra virgin olive oil
Juice of one large lemon plus the zest
1 1/4 teaspoons fine sea salt
2 tablespoons capers in salt, well rinsed
2 tablespoons chopped parsley
1/2 teaspoon celery salt
2 pounds cooked and shelled medium size shrimp (20 to 40 per pound)
1 cup cherry tomatoes, but in half
1 14-ounce can cannellini beans, drained and well rinsed
2 tablespoons minced shallot or spring onions
8 slices crusty bread, grilled or toasted
Combine 1/4 cup olive oil, lemon juice, zest, salt, capers, parsley and celery salt in a bowl. Add the shrimp and toss well. Cover and marinate at room temperature for 1 hour or prepare the day before and refrigerate.
In a separate bowl, combine the cannellini beans with the remaining olive oil, tomatoes and shallots or spring onions. Cover and allow to stand for 30 minutes.
When ready to serve, combine the cannellini bean mixture with the shrimp and transfer to a shallow platter. Serve with slices of grilled bread.
This recipe is featured on show 2222 – Antipasto Favorites / Antipasti Favoriti.
This recipe is from Ciao Italia Family Classics by Mary Ann Esposito.
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