Roasted Shrimp With White Beans And Feta

• 2 tablespoons plus 4 teaspoons olive oil, divided
• 3 tablespoons fresh lemon juice, divided
• 1/4 teaspoon kosher salt, divided
• 1 pound peeled and deveined large shrimp
• 1 cup finely chopped red onion
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1/4 cup unsalted chicken stock
• 1 teaspoon finely grated lemon rind
• 4 teaspoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh mint
• 1 ounce feta cheese, crumbled (about 1/4 cup)

1. Preheat oven to 450u0b0.
2. Combine 2 teaspoons oil, 1 tablespoon lemon juice, and 1/8 teaspoon salt in a dish. Add shrimp; toss to coat. Set aside.
3. Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add onion; saute 2 minutes. Stir in beans, stock, and remaining 1/8 teaspoon salt; cook 3 minutes.
4. Arrange shrimp on a baking sheet; roast at 450u0b0 for 4 minutes.
5. Combine remaining 2 tablespoons oil, remaining 2 tablespoons lemon juice, rind, vinegar, mustard, and black pepper in a bowl. Pour half of oil mixture over beans; toss. Stir in mint. Divide evenly among 4 plates; sprinkle with feta. Arrange shrimp alongside. Top with remaining oil mixture.

olive oil, lemon juice, kosher salt, shrimp, red onion, cannellini beans, lemon rind, balsamic vinegar, mustard, freshly ground black pepper, fresh mint, feta cheese

Taken from www.myrecipes.com/recipe/roasted-shrimp-white-beans-feta (may not work)