Servings, two (four blocks each)
From "Mastering the Zone"
Ingredients:
12 ounces shrimp
1/2 cup cooked kidney beans
3/4 cup cooked chickpeas
3 cups green beans, diagonal cut
1 1/2 cups onion, chopped
Romaine lettuce, diced
2 2/3 teaspoons olive oil
2 tablespoons cider vinegar
2 tablespoons dried chives
1/8 teaspoon dried basil
1/8 teaspoon black pepper
1/8 teaspoon white wine
4 bay leaves
1/8 teaspoon parsley
Salt to taste
Instructions:
In a small mixing bowl, combine oil, vinegar, chives, basil, black pepper, kidney beans, chickpeas, green beans and onion to form a Tri-Bean Salad. Place mixing bowl in refrigerator to allow vegetables to marinate. In saucepan, poach shrimp in boiling water with wine and bay leaves until cooked. Remove shrimp from saucepan and cool. Arrange a bed of lettuce on two large plates. In the center of the plates on the lettuce place a mound of salad. Place the shrimp around the salad and sprinkle with parsley. Chill and serve.