(Serves 4)
Original Recipe By Bill Idell

INGREDIENTS:

• 16 shrimp, medium (21-30s), raw, peeled, deveined
• 4 tablespoons extra virgin olive oil
• Kosher salt, to taste
• Pepper, to taste
• 2 1/2 cups canned white beans, rinsed
• 1/2 pint grape tomatoes, washed and halved
• 2 tablespoons chopped fresh basil
• 1 teaspoon minced fresh garlic
• 1 tablespoon chopped Kalamata Olives
• 1 tablespoon grated parmesan cheese
• 12 Romaine lettuce leaves, small to medium sized
• 2-3 teaspoons fresh lemon juice

ALSO NEEDED:

• Four 6-inch bamboo or metal skewers

METHOD OF PREPARATION:

1. Soak the bamboo skewers in water for at least a half hour to help prevent them from burning on the grill.
2. Preheat a grill to medium-high heat; be sure that it is scraped and clean.
3. Combine the beans, tomatoes, basil, garlic, olives, 3 tablespoons of the olive oil, and Parmesan cheese. Season with salt and pepper.
4. In a small bowl, toss the shrimp with 1 tablespoon of olive oil and season with salt and pepper.
5. Place four shrimp on each skewer.
6. Grill the shrimp on each side for 3-5 minutes or until the meat is white and firm.

TO SERVE:

• On each plate place 3 Romaine lettuce leaves. Top with 4-6 ounces of the bean salad. Place a skewer of shrimp over the bean salad and drizzle the lemon juice and a small amount of olive oil over shrimp and the lettuce.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts.

"Full Flavor Recipes," aired during the week of May 5, 2008.

These recipes were created and demonstrated by Chef William Idell, instructor in the Culinary Nutrition department.