1/12 -2 cup fresh breadcrumbs (see below)
2 tablespoons chopped fresh rosemary or hearty herb of choice (thyme, sage etc..)
5 tablespoons olive oil
Kosher salt and black pepper
1 pound peeled and deveined large shrimp
1 clove garlic, chopped fine
1 19-ounce can cannellini beans, rinsed
1 lemon juiced
1 whole container fresh arugula (about 8 cups)
1. Heat oven to 400° F. In a bowl, mix the breadcrumbs, rosemary, 3 tablespoons oil, salt, and pepper. Add the shrimp and toss to coat.
2. Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes. Broil lightly if necessary.
3. Meanwhile, heat the remaining oil in a medium skillet over medium-high heat, coating the skillet with oil. Add the garlic and cook, stirring, for 30 seconds. Add the beans, ¼ cup water, lemon juice, salt and pepper. Cook until heated through, 2 to 3 minutes. Taste for salt and pepper and the need for additional lemon juice.
4. Remove from heat, spread the arugula on a platter. Pour the warm beans over the arugula. Serve the shrimp over the beans and be sure to sprinkle any remaining crumbs over the top.
Take a fresh loaf of soft bread, like Italian (or soft fresh rolls) and process in food processor until no large lumps exist. Place in a ziplock, store in freezer and use when needed. These will make any breadcrumb dish so much better!