White Bean and Grilled Shrimp Salad With Orecchiette

• 1 pound medium shrimp, shelled
• 1/2 teaspoon olive oil
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 4 ounces pancetta, diced
• 6 ounces orecchiette, cooked
• 2 cups cooked small white beans
• 1 medium tomato, seeded and diced
• 4 teaspoons chopped fresh thyme
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste
• 1 bunch arugula, stemmed and coarsely chopped
• 1/2 medium onion, very thinly sliced
• 1 teaspoon olive oil

1. To make the shrimp, place them in a bowl and toss with the olive oil, lemon juice, salt and pepper.
2. Marinate for 1 hour.
3. Start a charcoal fire.
4. Grill until cooked through, about 4 minutes per side.
5. Set aside.
6. In a skillet, cook the pancetta over medium-low heat until browned, about 15 minutes.
7. Drain on paper towels.
8. In a large bowl, toss the pancetta with the shrimp, orecchiette, beans, tomato, thyme, lemon juice, 1 teaspoon of salt and pepper to taste.
9. In another bowl, toss together the arugula, onion, olive oil, 1/2 teaspoon of salt and pepper.
10. Just before serving, toss the 2 salads together.
11. Serve at room temperature.

shrimp, olive oil, lemon juice, salt, freshly ground pepper, pancetta, orecchiette, white beans, tomato, thyme, lemon juice, salt, freshly ground pepper, arugula, onion, olive oil

Taken from cooking.nytimes.com/recipes/11999 (may not work)