Grilled Shrimp and Tuscan Beans

Grilled Shrimp and Tuscan Beans

Serves: 4


1 1/4 lb. Large fresh shrimp, cleaned with shells removed

  Marinade for Shrimp:

1/3 C. Olive Oil

1 Large Fresh Clove Garlic – chopped

2 Tbsp. Fresh Rosemary Leaves

2 Tbsp. Fresh Parsley – chopped

Pinch Red Pepper Flakes

1 Generous squeeze fresh Lemon Juice

1/3 C. Dry White Wine

Kosher Salt and Pepper to taste (the salt will bring out the flavor in the marinade)


2  14 oz. Cans Cannellini Beans, rinsed and drained

3 Tbsp. Extra Virgin Olive Oil

3 Tbsp. Fresh Rosemary Leaves

1 C. Fresh Ripe Grape or Cherry Tomatoes, sliced in half – Note: these little tomatoes will hold their shape better than large tomatoes in this dish.

Pinch Red Pepper Flakes

Kosher Salt and Pepper to taste

Sprigs of Fresh Rosemary for garnish



Mix the marinade ingredients together in a bowl.

Add your shrimp to the bowl and mix well, covering all the shrimp.

Cover and refrigerate for 2-3 hours.

When ready to grill – pour off the marinade and grill both sides of shrimp for a couple of minutes each side only. Do not over cook the shrimp. You want them crunchy and juicy – not dry and tough!


Make sure to rinse and drain the beans.

Place them in a pot or pan with the Extra Virgin Olive Oil, garlic, Rosemary leaves, tomatoes, red pepper flakes, and salt and pepper to taste.

Stir gentle, heating through – about 10 minutes. During this time, the tomatoes will soften.


For each dish, spoon some of the Tuscan Beans on the plate. Place some shrimp on the top and garnish with fresh Rosemary sprigs.

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