Shrimp and White Bean Salad

It's probably a little summery, but who cares! Last night we had a cold white bean salad and a couple of shrimp skewers with some pancetta sprinkled on top. It was tasty and relatively light (except for the pancetta of course). It also only took under 30 minutes to make the entire meal. We had it with a nice bottle of Pouilly Fuisse.

Here's the recipe:

1 medium can white beans (canellini, great northern, etc)
6-8 cherry tomatoes, halved
1/4 cup crumbled feta cheese
1/4 cup finely chopped onion
dozen calamata olives, pitted and hlaved
one celery rib, washed and finely chopped
salt and pepper to taste

20 medium shrimp, shelled and deveined
olive oil
half a lemon

3 garlic cloves, peeled and minced
olive oil
2 ounces pancetta, roughly chopped

Drain beans in a strainer, and run water over them to get rid of as much of the juice as possible. Transfer to a bowl and mix well with the remaining ingredients. Cover and refrigerate.

Heat ridged side of grill pan over medium heat. Skewer shrimp (I put about 4-6 on each skewer). Brush each skewer with olive oil and squeeze lemon juice on top. Grill each skewer 3-5 minutes per side, until pink and cooked through.

While shrimp cooks, heat 2 tbspn olive oil in small pan or skillet. Add garlic and saute for 2 minutes. Add pancetta and cook until pancetta is just starting to get crispy.

Plate skewers and white bean salad and sprinkle pancetta/garlic on top. Serves 2.