Grilled Shrimp with Summery White Bean Salad

• 1 tsp. grated lemon zest
• 1/3 cup fresh lemon juice
• 3 tbsp. olive oil
• 2 tbsp. minced fresh oregano
• 2 tbsp. minced fresh sage
• 2 tbsp. minced fresh chives
• 1 tsp. ground black pepper
• 1/2 tsp. salt
• 2 - 15 oz. cans white beans
• 12 cherry tomatoes, quartered
• 1 cup chopped celery
• 1/2 cup chopped red onion
• 1 lb. shrimp, peeled & deveined

Combine lemon zest, lemon juice, olive oil, oregano, sage, chives, pepper and salt.  Take out 2 tablespoons of the dressing and use to marinade the shrimp in a large Ziploc bag.

Combine beans, tomatoes, celery and onion and toss with the remaining dressing.  Refrigerate until ready to serve.

Thread shrimp onto skewers.  Heat the barbecue and grill until pink and firm, about 4 minutes, turning once.

Serve the shrimp over the bean salad.  Enjoy!