Pan-Seared Lemon-Basil Shrimp with White Bean Salad

Course Main Dishes

Ingredients in this Recipe

1 (one) 15 ounce can small white beans, navy beans or great northern beans
1 pound large shrimp, cleaned and deveined, shells removed, tails left on
1/2 cup carrot, finely diced
1/2 cup celery or fennel bulb, finely diced
1/2 cup red onion, finely diced
1/2 teaspoon kosher or sea salt, plus more for seasoning
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
3 tablespoons white wine or champagne vinegar
fresh basil, cut into thin ribbons, about 3 fluffy tablespoons full (set aside a few pinches for the shrimp)
Fresh cracked black pepper to taste
grated zest of 1 whole lemon

See Full Recipe at Food52