Shrimp and White Bean Salad with Lemon Dressing

Ingredients

• 15 oz beans white drained and rinsed canned
• 0.3 cup flat parsley chopped
• 1 teaspoon thyme sprigs fresh finely chopped
• 3  garlic clove finely chopped
• 1 teaspoon kosher salt divided
• 0.3 cup juice of lemon 
• 1 tablespoon lemon zest 
• 7 tbsp olive oil extra virgin extra-virgin divided
• 1.3 pounds frangelico mixed cored sliced into ribbons, half torn into 4- to 5-in. pieces (endive, escarole, frisée, and radicchio)
• 1.3 pounds frangelico mixed cored sliced into ribbons, half torn into 4- to 5-in. pieces (endive, escarole, frisée, and radicchio)

Equipment

• bowl
• frying pan
• whisk
• tongs

Directions

1. Toss shrimp, garlic, thyme, 1/2 tsp. salt, and 1 tbsp. oil in a medium bowl to coat.
2. Heat a large frying pan over high heat.
3. Add 1 tsp. oil and about one-quarter of chicories; cook, stirring frequently with tongs, until just beginning to wilt, about 30 seconds (greens will continue to wilt as they stand).
4. Transfer to a large bowl. Cook remaining chicories the same way, adding about 1 tsp. oil per batch.
5. Meanwhile, whisk together 4 tbsp. oil and 1/2 tsp. salt, the parsley, zest, and juice in a small bowl.
6. Reduce heat under pan to medium-high.
7. Add shrimp and cook, turning occasionally with tongs, until shrimp are cooked through, about 2 minutes.
8. Add beans and chicories and cook until warm, about 2 minutes.
9. Transfer to a bowl and toss with two-thirds of lemon dressing.
10. Serve with remaining dressing on the side.