Shrimp and Cannellini Bean Salad with Tarragon Vinaigrette

This is a really tasty, healthy, and quick main dish for a warm summer evening.

Chop up some lettuce, mix up a mustardy vinaigrette with some sherry vinegar and tarragon, combine a can of beans, a chopped tomato and a chopped shallot. Toss the bean mix with some of the vinaigrette, and set aside. Grill or saute your shrimp (I used my grill pan since it was raining outside -- about 2 minutes per side for my jumbo shrimp although the recipe says three to four minutes per side). While they are cooking, lightly dress the lettuce (I used romaine) with some of the remaining vinaigrette. Plate the lettuce, top with the bean mixture, and then the shrimp. Add additional vinaigrette to taste.

Nice with a crisp white wine. Has kind of a French feel but would be easy to change up a little -- sub balsamic for the sherry vinegar and replace the tarragon with basil, and you have an Italian twist on the original theme.