Antipasto for a Crowd with Lemon Garlic Shrimp and White Beans

1 lb. 26-30 shrimp, cooked, peeled and deveined
1 T. minced garlic
zest and juice of 1 large lemon
2 T. red wine vinegar
15 oz. can white northen beans, drained and rinsed
1/4 cup chopped fresh parsley
1 tsp. dried dill weed
1/4 cup extra virgin olive oil
1/2 tsp. salt
1/4 tsp. black pepper
pinch of red pepper flakes

Combine all ingredients in bowl, toss well and refrigerate until ready to serve. Serve as part of an antipasto platter.

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