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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
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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