Svetlana’s Recipes

Ingredients:

-1 pound shrimp, large, shelled, and deveined
-8 ounces sugar snap peas
-5 1/2 tablespoons olive oil
-salt
-pepper
-1/4 cup fresh mint, packed and chopped
-2 tablespoons warm water
-1 (15 oz) can cannellini beans, drained and rinsed
-1 tablespoon fresh lemon juice
-1 bunch watercress, stems discarded

1. Toss shrimp with 1 tablespoon of olive oil and season with salt and pepper
2. Broil shrimp for 3 minutes, turning once, until opaque throughout
3. Blanch sugar snaps in a medium saucepan of boiling salted water until crisp-tender, about 1 minute
4. Drain and plunge into a water bath and then let the sugar snaps dry
5. In a food processor, pulse the mint with warm water
6. Add 4 tablespoons of olive oil and puree until smooth
7. In a medium bowl, toss the beans and sugar snap peas with the mint oil and shrimp and season with salt and pepper
8. In a large bowl, whisk together the lemon juice and the remaining 1/2 tablespoon of olive oil
9. Add the watercress and season with salt and pepper gently
10. Mound watercress on large plates with 2 ounces of sugar snap peas and spoon shrimp on top