Herbed Shrimp and White Bean Salad

Ingredients

• 2 cups arugula loosely packed
• 0.5 teaspoon pepper black
• 15.5 ounce cannellini beans rinsed drained canned
• 0.3 cup flat-leaf parsley fresh chopped
• 1 teaspoon rosemary fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 2 teaspoons garlic fresh minced
• 1 cup grape tomatoes halved
• 1 tablespoon honey 
• 4 teaspoons olive oil extra-virgin
• 0.3 teaspoon salt 
• 4 teaspoons sherry vinegar 
• 1 pound shrimp deveined peeled
• 1 cup watercress trimmed
• 1 teaspoon water 

Equipment

• bowl
• frying pan
• whisk
• grill pan

Directions

1. Combine first 6 ingredients in a large bowl; stir with a whisk.
2. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.
3. Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk.
4. Add shrimp to honey mixture; toss to coat.
5. Heat a grill pan over medium-high heat; coat pan with cooking spray.
6. Sprinkle shrimp with salt.
7. Add shrimp to pan; cook 2 minutes on each side or until done.
8. Serve with salad.