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This is something I threw together last evening and it was great!! I love warm cooking juices on a chilled lettuce salad, and you don’t feel stuffed after this dinner. It is clean and light – much better for you. We served it with a chilled White Bordeaux and it was very good, but a Vouvray or Sauvignon Blanc might be better.

EASY FRIDAY NIGHT SHRIMP SALAD – serves 2
5 large green leaf lettuce leaves
10 small hearts of romaine lettuce leaves
3 small patty pan squash, cut in chunks
1 medium onion, sliced in 1/4 “ slices, cut in half
3 tbs. olive oil
5 cloves garlic, minced
1 –  1/4 “ slice of pancetta, cut in 1/8” squares
2 dried red chili peppers, minced with seeds, no stem
1/2 cup dry white wine
1 – 16 oz. can cannellini beans, drained
1 lb. large shrimp, shelled and de-veined, preferable with the tails on
2 small green zebra tomatoes, quartered
1 small red heirloom tomato, cut in eighths

SALAD DRESSING
1 tsp. Dijon mustard
2 tbs. red wine vinegar
French grey salt
Fresh ground pepper
1/2 cup olive oil

Whisk together mustard, vinegar, salt and pepper. Slowly add olive oil by droplets and whisk until emulsified.

Wash, spin dry, and chill all the lettuce leaves. Tear into bite size pieces.

Warm 1.5 tbs. olive oil in a skillet, add onions, cover and let sweat on low heat for 15 – 20 minutes. Uncover and raise heat to medium, add squash. Toss and cook until crisp tender. Season with salt and pepper. Keep warm.

Wash (at least 3 times) and pat dry shrimp. Salt and pepper one side

Meanwhile, in another skillet, warm remaining 1.5 tbs. of olive oil, add garlic and sauté on low heat for 5 minutes. Add diced pancetta and cook for 10 minutes or so. Raise heat to medium, add white wine and chili peppers. Let wine cook down by one-half, add drained beans and cook for 3 minutes. Add shrimp and toss until pink on both sides. Remove from heat.

Divide lettuce up on 2 dinner plates, spoon out squash and onion mixture on top. Top with shrimp and bean mixture. Arrange tomatoes in a circular fashion on top, drizzle on salad dressing and serve immediately. You may not use all of the shrimp and bean mixture or salad dressing. I didn’t. They make great leftovers and you will use them later.