Two 4 -block meals

Ingredients:
12 oz. shrimp
1/2 cup cooked kidney beans
1/2 cup cooked chickpeas
2 cups green beans, diagonal cut
1 cup onion, chopped
4 cups romaine lettuce
1/8 teaspoon white wine
4 bay leaves
1/8 teaspoon parsley
Salt to taste

Marinade:
2 2/3 teaspoons olive oil
2 tablespoons cider vinegar
2 tablespoons dried chives
1/8 teaspoon dried basil
1/8 teaspoon black pepper

Instructions:
In a small bowl, combine kidney beans, chickpeas, green beans and onion with marinade. Place bowl in refrigerator to marinate vegetables. In a saucepan, Poach shrimp in boiling water with wine and bay leaves until cooked. Remove shrimp and cool. Arrange lettuce on two plates. Arrange lettuce on two plates and put vegetables in center. Place shrimp around vegetables and sprinkle with parsley. Chill and serve.