Food Network: Cannellini Bean Antipasto with Shrimp: Antipasto di Cannellini

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Cannellini Bean Antipasto with Shrimp: Antipasto di Cannellini
Recipe courtesy Joan Tropiano Tucci and Gianni Scappin with Mimi Shanley Taft, Cucina & Famiglia: Two Italian Families Share their Stories, Recipes, and Traditions, William and Morrow, 1999

Ingredients
1/2 cup, plus 1 tablespoon extra-virgin olive oil, plus more to taste
1 clove garlic, quartered
1/2 pound medium shrimp, peeled and deveined
2 cups cooked (or rinsed and drained canned) cannellini beans
1/4 cup chopped red onions
2 (5-inch) sprigs fresh rosemary
1/2 teaspoon balsamic vinegar, plus more to taste
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil leaves

Instructions
In a large skillet, heat 1 tablespoon olive oil and the garlic over
medium-high heat. When the oil is hot but not smoking, add the shrimp and cook, stirring frequently,
until they turn pink, about 4 minutes.

Remove the shrimp from the pan, reserving the garlic and oil. Chop the shrimp into pieces slightly
larger than the beans. Toss the shrimp with the beans, adding the reserved oil and garlic.

In a serving bowl, toss the shrimp and beans with the remaining olive oil and the red onions. Strip
the rosemary leaves from the stems and add to the beans. Toss, then add the vinegar and season with
salt and pepper. Toss again, before adding the basil. Just before serving, toss the beans once more
and adjust seasoning. Add more oil, salt, pepper, and balsamic vinegar, as desired.