Salads - Pan-Roasted Shrimp with Aged Parmesan

1 shallot, minced (1 T)
1/3 clove garlic, minced
Kosher salt and ground black pepper
Juice of 1 lemon
1/4 cup evoo, plus 1 T for shrimp
1/4 + cup grape tomatoes, halved
1 cup freshly cooked or canned white beans
1/2  cup (4 oz) Parmesan, cut in small dice
1/4 cup fresh dill, chopped
1/2 (300 gr) pound large shrimp, peeled and deveined

Place shallots and garlic in mixing bowl. Add pinch of salt, mix. Add lemon juice, stir and slowly whisk in evoo. Ad tomatoes, beans, Parmesan, dill. Mix well and set aside.

Heat remaining 1 T evoo in saute pan. Add shrimp and cook, turniing until pink and cooked through, about 3 mins. Do not overcook. Season to taste with s &p. Add warm shrimp to prepared mixture and toss. Serve immediately.

Serves 2 for lunch