White Bean and Chile Shrimp Salad
Serves 4
1/2 cup canola oil
1 dried medium habanero chile (or Sabrina)
1 lb medium shrimp, peeled and deveined
Coarse salt and freshly ground pepper
2 lemons, very thinly sliced
2 bunches arugula (around 8 oz each)
1 jar (about 1 lb) large white beans, drained and rinsed
And topped with extra-virgin olive oil
Heat rapeseed oil in a medium skillet over high heat. Add chile; Cook, stirring oc casionally until fragrant, 2 to 4 minutes-not to inhale pepper essence, and if the oil begins to smoke, remove the pan from heat and let cool slightly. Use a slot ted spoon, remove chile and discard.
Reduce heat to medium. Add shrimp and l/2 teaspoon salt to oil; season with pepper. Cook, stirring occasionally, for 2 minutes. Add lemon slices. Cook, stir ring occasionally, until the shrimp are bright pink and cooked through, about 2 to 4 minutes more. Remove from heat and set aside.
Evenly divide arugula among 4 plates. Spoon 1/2 cup beans on each plate, divide shrimp and lemon slices evenly among plates and drizzle with oil from skillet. Season with salt and pepper and serve with a good olive oil.
