Shrimp And White Bean Salad With Lemon Dressing

• 1 pound medium (36 to 42 per lb.) peeled, deveined shrimp
• 3 garlic cloves, finely chopped
• 1 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon kosher salt, divided
• About 7 tbsp. extra-virgin olive oil, divided
• 1 1/4 pounds mixed chicories (endive, escarole, frisee, and radicchio), cored, half sliced into ribbons, half torn into 4- to 5-in. pieces
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 can (15 oz.) white beans, drained and rinsed

1. Toss shrimp, garlic, thyme, 1/2 tsp. salt, and 1 tbsp. oil in a medium bowl to coat.
2. Heat a large frying pan over high heat. Add 1 tsp. oil and about one-quarter of chicories; cook, stirring frequently with tongs, until just beginning to wilt, about 30 seconds (greens will continue to wilt as they stand). Transfer to a large bowl. Cook remaining chicories the same way, adding about 1 tsp. oil per batch.
3. Meanwhile, whisk together 4 tbsp. oil and 1/2 tsp. salt, the parsley, zest, and juice in a small bowl.
4. Reduce heat under pan to medium-high. Add shrimp and cook, turning occasionally with tongs, until shrimp are cooked through, about 2 minutes. Add beans and chicories and cook until warm, about 2 minutes. Transfer to a bowl and toss with two-thirds of lemon dressing. Serve with remaining dressing on the side.

shrimp, garlic, thyme, kosher salt, extravirgin olive oil, mixed chicories, flatleaf, lemon zest, lemon juice, white beans

Taken from www.myrecipes.com/recipe/shrimp-white-bean-salad-1 (may not work)