Herbed Shrimp and White Bean Salad

recipe courtesy Cooking Light

Herbed Shrimp and White Bean Salad

4 teaspoons sherry vinegar

4 teaspoons extra-virgin olive oil 

1 tablespoon chopped fresh thyme

2 teaspoons minced fresh garlic

1 teaspoon chopped fresh rosemary

1/2 teaspoon black pepper

2 cups loosely packed arugula

1 cup trimmed watercress

1 cup grape tomatoes, halved 

1/4 cup chopped fresh flat-leaf parsley

1 (15.5-ounce) can Great Northern beans, rinsed and drained

1 tablespoon honey

1 teaspoon water

24 peeled and deveined medium shrimp (about 1 pound) 

Cooking spray 

1/4 teaspoon salt

Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.

Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.  Makes 4 servings.