1 pkg. (8 oz.) Sea Cuisine® Shrimp Scampi 1 can (15.5 oz.) cannellini beans, rinsed and drained ¼ cup roasted red bell peppers, cut into strips ¼ cup sun-dried tomatoes, chopped 1 tbsp. chopped red onion 1 tsp. chopped fresh oregano leaves 1 tsp. roasted garlic, chopped 4 cups salad greens 1 tsp. balsamic vinegar
Cook Shrimp Scampi as directed on package. Meanwhile, combine beans, peppers, tomatoes, onion, oregano and garlic in a medium-sized mixing bowl. Divide salad greens into 2 large salad bowls. Top each with the bean mixture. Remove cooked shrimp from sauce and set aside. Stir vinegar into scampi sauce and drizzle over bean salad. Finish by dividing shrimp among the two bowls. Serves 2.