Citrus Bean Salad with Grilled Shrimp

Just the name of this great Citrus Bean Salad with Grilled Shrimp is enough to make you crave it and rush to prepare it. It’s a quick and easy salad that includes a delicious vinaigrette made of lime juice, vinegar, capers, garlic, honey, mustard, and Adobo, along with the unique flavor of GOYA® Extra Virgin Olive Oil. Season your shrimp with this vinaigrette and grill. Finish the salad by mixing our creamy GOYA® Dark Red Kidney Beans with some arugula, onion, radishes, and cherry tomatoes. A wonderful treat for your tastebuds!

📝 Ingredients

• 1/4 cup GOYA® Lemon Juice
• 1/4 cup GOYA® Red Wine Vinegar
• 2 tbsp. Capers
• 1 tbsp. Dijon mustard
• 2 tsp. GOYA® Pure Honey
• 1 tsp. GOYA® Minced Garlic
• 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 3/4 cup GOYA® Extra Virgin Olive Oil
• 2 tbsp. finely chopped fresh parsley
• 1 lb. grape tomatoes
• 1 tbsp. GOYA® Extra Virgin Olive Oil
• 2 lemons, halved
• 1 lb. jumbo shrimp, peeled, with tails intact
• 1 baguette, halved lengthwise
• 6 cups assorted mixed greens (such as radicchio, endive, arugula and frisée)
• 1 can Dark Kidney Beans
• 1/3 cup shaved red onion
• 1/3 cup shaved radish

👨‍🍳 Instructions

1. 1Vinaigrette:: Stir together lemon juice, vinegar, capers, mustard, honey, garlic and Adobo. Slowly drizzle in extra virgin olive oil, whisking until incorporated. Stir in parsley.
2. 2Grilled Shrimp and Tomatoes:: Preheat grill to medium-high heat; grease grates well. Place tomatoes on skewers; brush gently with extra virgin olive oil. Grill for 5 to 8 minutes or until lightly charred and blistered; set aside. Grill lemon halves, cut side down; grill for about 2 minutes or until heated through. Set aside.
3. 3Toss shrimp with ¼ cup vinaigrette. Brush cut sides of baguette with some of the remaining vinaigrette. Grill shrimp, turning as needed, for about 5 minutes or until well-marked and curled. Grill bread, cut side down, for 2 to 3 minutes or until lightly toasted.
4. 4Toss greens, beans, onion and radish with enough vinaigrette to coat well. Divide among four plates; top with grilled shrimp and tomato skewers. Serve with bread and grilled lemon halves. Note: Make this a surf and turf entrée salad. Serve thinly sliced grilled strip loin alongside the shrimp.