White Beans and Roasted Shrimp Salad with Cherry Tomato Vinaigrette

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Adapted from Tyler’s Ultimate: Brilliant Simple Food to Make Any Time by Tyler Florence

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• 1 pound large shrimp, peeled and deveined
• 4 slices bacon, cut crosswise into 1/2 inch pieces
• Extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• 8 fresh sage leaves
• 1 pint mixed red and yellow cherry or grape tomatoes
• 1 can (14 oz) cannellini beans, drained
• 1 tablespoon red wine vinegar
• 1 bunch watercress, stems trimmed just above the rubber band (I prefer baby spinach or arugula)

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1. Preheat the oven to 350-F. Arrange 2 racks in the middle of the oven.
2. Arrange shrimp in a single layer on half of a large baking sheet and put the bacon pieces on the other half.
3. Season the shrimp with salt and pepper and drizzle with some olive oil. Scatter the sage leaves.
4. At the same time, on a second baking sheet, drizzle the tomatoes with olive oil, sprinkle with salt and pepper, and toss.
5. Place both sheets in the oven.
6. Roast the tomatoes until they burst, about 10 minutes.
7. Roast the shrimp and bacon for 12 to 15 minutes, or until the shrimp are cooked through, the bacon is crisp and browned, and the fat has been rendered.
8. Scrape the tomatoes, shrimp, bacon, and any juices into a large bowl.
9. Add the beans, 1 tablespoon red wine vinegar, and some olive oil.
10. Toss with the greens.