Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------MUSTARD-GARLIC VINAIGRETTE----------------------
1 sm Garlic clove(s), minced 1 tb Balsamic vinegar
Salt and pepper to taste 2 tb Coarse-grain mustard
2 tb Lemon juice 6 tb Olive oil

---------------------------BEANS--------------------------------
2 1/2 c Drained, cooked -or cannellini beans
-dried Great Northern

--------------------------ORANGES-------------------------------
3 lg Navel oranges, peeled 1 tb Crystallized ginger, minced
-cut in bite-size segments

---------------------------SHRIMP--------------------------------
1 lb Medium shrimp 1/4 ts Hot red pepper flakes
-allow 6-7 per person 1 Garlic clove(s), minced
2 tb Olive oil

-------------------ARUGULA AND RED ONION------------------------
9 c Arugula leaves -thinly sliced
-loosely packed -separated into rings
1 sm Red onion

Mustard-Garlic Vinaigrette: In a small bowl, whisk together the first
6 ingredients, then the olive oil, until combined. Makes « cup.

Beans: Add ¬ cup of the vinaigrette to the cooked beans and set aside
for several hours, or make them the day before. Set aside the
remaining ¬ cup of the vinaigrette for dressing the arugula.

Oranges: Toss together and chill for several hours or overnight.
DRain any juice that accumulates and add the juice to the remaining ¬
cup of vinaigrette.

Shrimp: Peel and devein shrimp and set aside in a platter. Heat the
oil in a non-stick pan, add the hot pepper flakes and garlic and
saut? for 1 minute. Remove from the heat, allow the bubbles to
subside, then pour over the shrimp. Toss to coat and set aside to
marinate for 15 minutes. Then heat a large, heavy iron skillet and
pan-grill the shrimp in a single layer, turning them once. Pan-grill
only until the shrimp are cooked through, about 2 minutes per side.

Arugula and Red Onion: Gently toss the arugula leaves in a bowl with
the remaining ¬ cup vinaigrette and distribute among 6 plates. Spoon
2 tbs of the beans in the center of each plate, tuck in the marinated
orange-ginger segments and add the shrimp attractively around the
beans. Scatter a few onion rings over the surface.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 485-486
Submitted By DIANE LAZARUS On 10-17-95

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