Grilled Shrimp With Asparagus And Bean Purée

• 28 oz can cannellini beans drained, rinsed
• 1/4 cup lemon juice
• 6 tbsp olive oil
• 1 clove garlic, crushed
• 2 tbsp sherry or white wine vinegar
• 1 tsp sugar
• None pinch saffron
• 2 1/4 lbs large shrimp, peeled, deveined, tails on
• 2 bunches asparagus, trimmed and blanched
• 1 oz parsley leaves
• None None grilled flatbread, to serve

1. For the bean puree combine beans, lemon juice, 2 tbsp oil and garlic in a food processor. Pulse until smooth. Season and spoon onto a large platter.
2. For the dressing, whisk 3 tbsp oil, vinegar, sugar and saffron together in a small bowl.
3. Preheat a griddle pan over medium heat. In a small bowl, toss shrimp in 1 tbsp olive oil. Grill shrimp 1-2 mins each side, until just cooked through. Transfer to a bowl with asparagus and dressing. Toss gently and season to taste. Arrange on top of the bean puree, sprinkle with parsley and serve with flatbread.

beans, lemon juice, olive oil, clove garlic, sherry, sugar, saffron, shrimp, bunches, parsley, grilled flatbread

Taken from recipes-plus.com/api/v2.0/recipes/24040 (may not work)