Ingredients

The following ingredients have 4 Servings
  • 1 pound shrimps (large, peeled and deveined)
  • 4 slices bacon (cut crosswise into 1/2 inch pieces)
  • extra virgin olive oil
  • kosher salt
  • 6 sage leaves (fresh, optional)
  • 1 pint cherry tomatoes
  • 14 oz cannellini beans (canned, rinsed and drained)
  • 1 tablespoon red wine vinegar
  • 1 bunch watercress (or lettuce)

Instruction

  • Preheat oven to 350°F.
  • Arrange the shrimp on one half of a baking sheet and the bacon the other half. Drizzle olive oil over everything and sprinkle the shrimp with salt. Scatter the sage leaves. Roast for 15 minutes, if the bacon is not crispy enough, scoop off the shrimp into a big bowl and let the bacon crisp up about 10 more minutes.
  • At the same time, place the tomatoes on the second baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 10 minutes or until they are softened and bursting.
  • Scrape both baking sheets into a large bowl, be sure and get all the juices that the tomatoes released. Add the beans, vinegar and another drizzle of olive oil. Toss then add the watercress (or lettuce) and toss again. Taste and add more olive oil or salt and pepper if desired.