- 4 teaspoons extra virgin olive oil, plus 1 to 2 tablespoons, if needed
- 12 medium or large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 6 canned artichoke hearts, cut in eighths
- 2 cups drained canned cannellini beans
- 1 teaspoon finely chopped fresh thyme leaves
- About ½ cup Sherry Vinaigrette
- 4 cups loosely packed mesclun greens
- (about ½ pound), or other salad greens
- In a large skillet, heat 2 teaspoons of the oil over high heat. Season the shrimp with salt and pepper and sear 2 minutes on each side. Remove from the pan and reserve.
- In the same pan, heat the remaining oil until shimmering, adding more, if needed. Sauté the artichoke hearts until light golden brown, about 1 minute. Add the beans and thyme and toss to heat through. Add 6 tablespoons of the sherry vinaigrette and the shrimp and toss to heat through. Remove the pan from the heat.
- Toss the mesclun with the remaining sherry vinaigrette (or just enough to coat lightly).
- To serve, divide the mesclun among 4 plates or shallow bowls and place a few spoonfuls of the artichoke-shrimp mixture in the center of the greens.
- Variation:
- For sherry vinaigrette, substitute 4 tablespoons Lobster Vinaigrette combined with 2 tablespoons sherry vinaigrette.