Pan-Roasted Shrimp with Aged Parmesan


Servings: 4-6


2 shallots, minced (about 2 tablespoons)
1 clove garlic, minced
Kosher salt and ground black pepper
Juice of 2 lemons
1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp
1/2 cup grape tomatoes, halved
1 cup freshly cooked or canned white beans, such as cannellini
1 cup (about 4 ounces) Wisconsin Parmesan cheese, cut in small dice
1/4 cup fresh dill, chopped
1 pound large shrimp, peeled and deveined

Cooking Directions:

Place shallots and garlic in mixing bowl. Add pinch of salt; mix. Add lemon juice, stir and slowly whisk in olive oil. Add tomatoes, beans, Parmesan and dill. Mix well and set aside.

Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add shrimp and cook, turning until pink and cooked through, about 3 minutes. Do not overcook. Season to taste with salt and coarsely ground black pepper.

Add warm shrimp to prepared mixture and toss. Serve immediately.

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