Tuscan Shrimp With White Beans

• Beans:
• 2 cups dried white beans
• 2 fresh sage leaves
• 1 clove garlic, peeled
• 2 teaspoons sea salt, preferable gray
• Shrimp
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 16 large shrimp, peeled, (tails left on) and deveined
• Sea salt-gray
• 1 small serrano chili, thinly sliced
• 1 tablespoon sliced garlic
• 1 cup peeled, seeded and diced fresh tomato
• 1/2 cup whole basil leaves
• 1 tablespoon lemon juice
• 1 tablespoon chopped Italian parsley
• More olive oil for drizzling

1. Place the dried beans in a saucepan with cold water to cover by 2 inches. Bring to a boil. Cover, remove from the heat and let stand 1 hour, then drain. Add cold water to cover by 2 inches. Add the sage and garlic and slowly bring to a simmer. Simmer gently, uncovered, for about 20 minutes, then add the salt. Continue simmering gently until the beans are tender; the timing will vary depending on the age of the beans. Cool in the cooking liquid, then refrigerate for up to 3 days.
2. Put 2 cups of cooked beans in a saucepan with just enough of their cooking liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a simmer. Keep them warm while you perpare the shrimp.
3. Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the chili and garlic to the pan and saute until the garlic browns. Add the tomato and basil and stir briefly, then add the lemon juice. cook for about 1 minute, then stir in the parsley and the shrimp. Toss well and cook briefly to reheat the shrimp.
4. Spoon the beans on a platter or individual plates. Drizzle them with olive oil then top with the shrimp.

beans, white beans, sage, clove garlic, salt, shrimp, extra virgin olive oil, shrimp, salt, serrano chili, garlic, tomato, basil, lemon juice, italian parsley, olive oil

Taken from www.epicurious.com/recipes/member/views/tuscan-shrimp-with-white-beans-50174239 (may not work)