Shrimp and White Bean Salad over Watercress

Cooking Light.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 2 1⁄2 lbs large shrimp, peeled and deveined
• 3⁄4 teaspoon salt, divided
• 1⁄2 teaspoon fresh ground black pepper, divided
•  cooking spray
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1⁄4 cup avocado oil (such as Elysian Isle)
• 2  tablespoons fresh lemon juice
• 6  cups  trimmed watercress (about 3 bunches)
• 3  tablespoons  chopped fresh chives
•  lemon wedge (optional)

Directions

1. Prepare grill.
2. Thread shrimp onto 12-inch skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
3. Cool completely; remove shrimp from skewers. Place shrimp and beans in a large bowl; toss gently to combine.
4. Combine oil and lemon juice, stirring with a whisk; stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle dressing over shrimp mixture; toss gently to combine.
5. Arrange watercress on a large platter, and top with shrimp mixture. Sprinkle evenly with chives. Serve with lemon wedges, if desired.