Ingredients

Preparation and cooking time about 15 minutes

18 large shrimp, peeled and deveined (16 to 20 count)
2 tablespoons fruity olive oil
Kosher salt and freshly ground black pepper to taste
2 tablespoons sliced, blanched almonds
One 15 1/2-ounce can cannellini beans, or other large white beans, drained and rinsed
2 cloves garlic, peeled and minced
1/4 cup julienne sun-dried tomatoes, soaked 5 minutes in hot water, drained
1/2 cup chicken stock
1/4 cup lemon juice
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped basil leaves
6 leaves leaf lettuce

Directions

Heat 2 tablespoons olive oil in a large sauté pan until very hot. Add shrimp and almonds and sauté quickly, over high heat, about 3 minutes, until shrimp are pink and almonds are toasted. Season with salt and pepper. Transfer shrimp and almonds to a platter, leaving any juices in the pan.

Add drained beans to the pan, along with garlic, sun-dried tomatoes, chicken stock, lemon juice, parsley and basil. Heat to boiling, stirring occasionally.

While beans are heating, arrange lettuce leaves on each of 6 large salad plates.

Season warm beans with salt and pepper and divide among the lettuce leaves. Top each with 3 of the shrimp and some of the almonds and drizzle the remaining 2 tablespoons of olive oil, as well as any shrimp juices remaining on the platter over the shrimp. Grind a little black pepper over the top and serve. Makes 6 servings.