Shrimp And White Bean Salad Over Watercress

• 2 1/2 pounds large shrimp, peeled and deveined
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1/4 cup avocado oil (such as Elysian Isle)
• 2 tablespoons fresh lemon juice
• 6 cups trimmed watercress (about 3 bunches)
• 3 tablespoons chopped fresh chives
• Lemon wedges (optional)

1. Prepare grill.
2. Thread shrimp onto 12-inch skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Cool completely; remove shrimp from skewers. Place shrimp and beans in a large bowl; toss gently to combine.
3. Combine oil and lemon juice, stirring with a whisk; stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle dressing over shrimp mixture; toss gently to combine.
4. Arrange watercress on a large platter, and top with shrimp mixture. Sprinkle evenly with chives. Serve with lemon wedges, if desired.

shrimp, salt, freshly ground black pepper, cooking spray, cannellini beans, avocado oil, lemon juice, trimmed watercress, fresh chives, lemon wedges

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