Shrimp Salad

Now that spring is here. I like to serve salads for dinner. This happens to be one of my favorites. I can get this bad boy on the table in about 20 minutes. I make up individual plates. Bjorn will pour a crisp white wine and if the weather's nice we'll take dinner out to the patio. Delightful!!

Serves 4

2 pounds of medium sized shrimp, peeled with tails removed
1/2 cup of diced red onion
8 slices of prosciutto ham
2 15 oz cans of white beans drained and rinsed
8 cups of spring mix
1/2 cup champagne vinegar
2 tablespoons dijon mustard
1/3 cup extra virgin olive oil plus 2 tablespoons
salt and pepper
2 teaspoons honey
1 clove of garlic minced
2 tablespoons minced tarragon leaves

Preheat the oven to 375. Lay the prosciutto onto a baking sheet that has been lined with a silpat or parchment paper. Bake in the oven until crisp, about 15 minutes. Season the shrimp with salt and pepper. Heat a large skillet over medium/high heat and add 2 tablespoons of olive oil. Add the garlic and shrimp when pan is hot. Saute until the shrimp just begins to turn pink, about 5 minutes. Remove the pan from the heat. Remove the prosciutto from the oven to cool. In a small bowl, whisk together the mustard, honey, vinegar and tarragon. Add the oil slowly and continue to whisk until the dressing has thickened. Season with salt and pepper to taste. To assemble, lay 2 cups of spring mix on each plate. Sprinkle some onion over the greens. Divide the beans among the plates and top with shrimp. Drizzle dressing over each salad. Finish by crumbling 2 slices of prosciutto over each salad and serve.