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Ingredients: 1 1/2 Cup(s) great northern beans; cooked 1 rosemary; chopped 2 Tablespoon(s) olive oil 1/4 Cup(s) red onion; finely chopped 3 Teaspoon(s) marjoram; chopped 1 lemon; zest and juice 1 salt and pepper 2 Cup(s) fresh mache; washed and spun dry 12 jumbo shrimp; heads on, partially peele 1/4 Cup(s) mint oil; - 1/2 Cup(s) mint leaves; packed 6 Ounce(s) extra virgin olive oil Directions: Mint oil: Bring a saucepan of water to a boil. Prepare an ice bath. Plunge the mint leaves into the boiling water for 30 seconds, then remove to the ice bath. Squeeze ou the excess liquid and puree in a food processor for 1 minute with the olive oil. Makes 1 cup. Preheat the grill or broiler. In a mixing bowl, stir together the cooked beans, rosemary, olive oil, onion, marjoram, and lemon juice and zest. Season to taste with salt and pepper. Add the mache to the beans and toss to combine. Arrange in the centers of 4 plates. Season the shrimp with salt and pepper, brush with a bit of additional oil, and grill just until cooked through, about 4 minutes per side. Prop 3 shrimp against the mach and beans, tepee fashion, on each plate. Drizzle with the mint oil and serve. Contributor: Mario Batali Simple Italian Food p 66
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