White Bean and Roasted Shrimp Salad with Cherry Tomato Vinaigrette

This is a delicious, and relatively simple, one-pan meal. Sometimes I place it over a bed of greens and other times I just serve it alone.

Photo from Canadian Family Website
By Tyler Florence from the book Tyler’s Ultimate: Brilliant Simple Food to Make Any Time


  • 1 pound large shrimp, peeled and deveined
  • 4 slices bacon, cut crosswise into 1/2 inch pieces
  • extra-virgin olive oil
  • kosher salt
  • 8 fresh sage leaves
  • cracked black pepper
  • 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 spinach or a mix of the two)


  1. Preheat the oven to 350. Arrange 2 racks in the oven.
  2. Arrange the 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. Roast for 12 to 15 minutes, or until the shrimp are cooked through and the bacon is crisp and browned and the fat has been rendered.
  5. At the same time, on a second baking sheet, drizzle the tomatoes with olive oil, sprinkle with salt and pepper, and toss.
  6. Place the tomatoes into the oven and roast until they burst, about 10 minutes.
  7. Scrape the tomatoes, shrimp, bacon and any juices into a large bowl.
  8. Add the beans, the vinegar, and some olive oil.
  9. Toss with the watercress.