Shrimp Salad With Sugar Snap Peas, Watercress, Cannellini Beans, and Fresh Mint

Serves 4

1 pound shrimp, large, shelled, and deveined
8 ounces sugar snap peas
5 1/2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 cup fresh mint, packed and chopped
2 tablespoons warm water
One 15-ounce can cannellini beans, drained and rinsed
1 tablespoon fresh lemon juice
1 bunch (5 ounces) watercress, tough stems discarded
Lemon wedges, for serving

In a preheated broiler, position a rack 6 inches from the heat.

Toss shrimp with 1 tablespoon of olive oil and season with salt and pepper. Broil shrimp for 3 minutes, turning once, until opaque throughout.

Blanch sugar snaps in a medium saucepan of boiling salted water until crisp-tender, about 1 minute. Drain and plunge into a water bath and then let the sugar snaps dry.

In a small food processor, pulse the mint with warm water. Add 4 tablespoons of olive oil and purée until smooth.

In a medium bowl, toss the beans and sugar snap peas with the mint oil and shrimp and season with salt and pepper.

In a large bowl, whisk together the lemon juice and the remaining 1/2 tablespoon of olive oil. Add the watercress; season with salt and pepper gently.

Mound watercress on large plates with 2 ounces of sugar snap peas and spoon shrimp salad on top. Serve with lemon wedges.

TD&N Nutrient Analysis: Calories: 405; Total Fat: 21 g; Saturated Fat: 3 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 14 g; Cholesterol: 172 mg; Sodium: 411 mg; Carbohydrates: 21 g; Fiber: 6 g; Protein: 29

TD&N Tip: Increase the number of servings to lower the amount of calories, sodium, and cholesterol per serving.

— Recipe by Chef Hari Nayak; photo by Gary Dolgoff for Today’s Diet & Nutrition