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Grilled Shrimp with White Beans,
Rosemary, Mâche, and Mint Oil




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Grilled Shrimp with White Beans,
Rosemary, Mâche, and Mint Oil

Mario Batali Simple Italian Food:
Recipes from My Two Villages

by Mario Batali,1998, Clarkson N, Potter, Inc.
(Crown Publishing Group)

Serves 4

“Versions of this dish are served all over Italy, often with the shrimp
(or prawns) boiled and cooled.  I find that grilling the shrimp with the
heads on not only creates a more dramatic presentation but also makes
sopping up the combined juices of mint, shrimp drippings, and bean
dressing totally satisfying.  Partially peeling the shrimp but leaving
the tail flap intact leaves a convenient ‘handle’ to grab them by.”

1 1/2 cups cooked Great Northern beans
1 tablespoon chopped fresh rosemary leaves
2 tablespoons extra-virgin olive oil
4 tablespoons finely chopped red onion
1 tablespoon chopped fresh marjoram leaves
Juice and zest of 1 lemon
Salt and pepper
2 cups fresh mâche [lamb’s lettuce],
washed and spun dry
12 jumbo shrimp (about 1 1/3 pounds),
preferably with heads on and
partially peeled
1/4 cup mint oil (recipe follows)

Preheat the grill or broiler.
In a mixing bowl, stir together the cooked beans, rosemary, olive oil,
onion, marjoram, and lemon juice and zest. Season to taste with salt
and pepper. Add the mâche to the beans and toss to combine. Arrange
in the centers of 4 plates.
Season the shrimp with salt and pepper, brush with a bit of additional
oil, and grill just until cooked through, about 4 minutes per side. Prop
3 shrimp against the mâche and beans, teepee fashion, on each plate.
Drizzle with the mint oil and serve.

Mint Oil

1/2 cup packed fresh mint leaves
3/4 cup extra-virgin olive oil

Academia Barilla 100%
Italian Unfiltered Extra-
Virgin Olive Oil

Bring a saucepan of water to a boil. Prepare an ice bath. Plunge the mint leaves into the boiling water for 30 seconds, then remove to the ice bath. Squeeze out the excess liquid and purée in a food processor for 1 minute
with the olive oil. Makes 1 cup.

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