Pan-Seared Lemon-Basil Shrimp With White Bean Salad

• 1 pound large shrimp, cleaned and deveined, shells removed, tails left on
• 1/2 teaspoon kosher or sea salt, plus more for seasoning
• Fresh cracked black pepper to taste
• grated zest of 1 whole lemon
• 2 tablespoons olive oil
• 1 (one) 15 ounce can small white beans, navy beans or great northern beans
• 1/2 cup red onion, finely diced
• 1/2 cup red pepper, finely diced
• 1/2 cup carrot, finely diced
• 1/2 cup celery or fennel bulb, finely diced
• fresh basil, cut into thin ribbons, about 3 fluffy tablespoons-full (set aside a few pinches for the shrimp)
• 1/3 cup olive oil
• 3 tablespoons white wine or champagne vinegar
• 1/2 teaspoon red pepper flakes

1. Sprinkle shrimp with salt and pepper, lemon zest and a few pinches of the basil ribbons. Heat pan to medium-high. Add 2 tablespoons olive oil. When oil begins sizzling, add shrimp and cook until pink and just beginning to brown slightly. When shrimp are done, remove to a bowl and set aside.
2. Drain and rinse beans. Combine with diced veggies. Season with salt and pepper. Fold in the remaining basil ribbons.
3. Whisk together 1/3 cup olive oil and the vinegar and add to veggie mixture. Mix well. Taste for salt and pepper.
4. Spoon the bean salad onto a platter. Lay cooked shrimp over top. Sprinkle with red pepper flakes. Garnish with additional basil (and some snipped fennel fronds, if using.)

shrimp, kosher, black pepper, lemon, olive oil, white beans, red onion, red pepper, carrot, celery, fresh basil, olive oil, white wine, red pepper

Taken from food52.com/recipes/5540-pan-seared-lemon-basil-shrimp-with-white-bean-salad (may not work)