| | INGREDIENTS FOR BEAN SALAD |
| 4 | c | Cooked pinto; or |
| | Cranberry beans; rinsed |
| 1 | | Beefsteak tomato; cut into small dice |
| 1/2 | | Fennel bulb; trimmed cored and |
| | ; diced |
| 3 | tb | Extra-virgin olive oil |
| 2 | tb | Fresh lemon juice |
| 2 | tb | Balsamic vinegar |
| 1 | ts | Sherry vinegar |
| 1 | tb | Dijon mustard |
| 1/4 | c | Chopped fresh cilantro leaves |
| 1/4 | c | Chopped scallions |
| 1/4 | c | Chopped fresh flat-leaf parsley leaves |
| 1 | ts | Kosher salt |
| 1/2 | ts | Black pepper |
| | INGREDIENTS FOR GARLIC SCAMP |
| 1 | tb | Olive oil |
| 1 | lb | Lg. shrimp in shell; butterflied and |
| | ; deveined, with tail |
| | ; left on |
| 1/2 | ts | Kosher salt |
| 1/2 | ts | Black pepper |
| 2 | | Garlic cloves; thinly sliced |
| 1/4 | ts | Crushed red pepper flakes |
| 2 | lg | Bunc arugula; well washed, dried, |
| | ; and torn into |
| | ; bite-size pieces |
| | Shaved parmesan cheese; for garnish |
