2 ½ cups canned gigandes beans in vinaigrette
8 large shrimp, peeled and de-veined
Fine sea salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 large tomato, cut into ¼” dice
2 tablespoons celery heart, chopped
1 tablespoon fresh parsley, chopped
¼ teaspoon red pepper flakes
Recipe and photo courtesy of FoodMatch [1].
Links
[1] http://foodmatch.com/recipes/detail/grilled-shrimp-gigandes-beans