Roasted Garlic and White Bean Puree with Thai Basil Shrimp Salad

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This was a great fall dinner. It was light and fresh. I made my white beans the other day from the leftover ham hock from Thanksgiving. So I didn't have to boil for long. I didn't have access to the Thai chile's so I used a red Fresno chile that is more local for my area. It was quite mild. I also did not have access to rock shrimp so I used regular plain ol' shrimp. I sauteed them in olive oil, seasoned them and added a slight bit of garlic powder. It's all about using what you have people and we absolutley loved this meal! I am a personal chef and will be making this dish, with my own tweekage, (also added some steamed red potato for my clients! Thank you