Spanish Garlic Shrimp and White Bean Salad

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the shrimp and minced garlic to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque.

Stir in the smoked paprika and cook for another 30 seconds until fragrant. Remove the shrimp from the skillet and set aside to cool slightly.

In a medium bowl, combine the rinsed cannellini beans, halved cherry tomatoes, and thinly sliced red onion.

Add the cooked shrimp to the bowl with the vegetables.

In a small bowl, whisk together the lemon juice, 1 tablespoon of extra virgin olive oil, salt, and black pepper to create the dressing.

Pour the dressing over the shrimp and bean mixture. Toss gently to combine all ingredients.

Stir in the chopped fresh parsley just before serving. Serve immediately or chill for later.