Step 1

In a bowl of cool water, full submerge the frozen shrimp to defrost. It should take 15-20 minutes. Then thoroughly pat them dry.

Step 2

Heat a large skillet to medium low heat with 3 tbsp of extra virgin olive oil. Once the oil and the pan are hot, add the shrimp, minced garlic and minced shallot.

Step 3

Cook until the shrimp turn pink on one side and start to curl up. Then quickly flip to the other side. Immediately add the drained and rinsed white beans, julienned sun dried tomatoes, and the zest and juice of two lemons.

Step 4

Cook until the other side of the shrimp is also pink and the bean mixture is warm. Remove the shrimp and bean mixture from the hot pan to a bowl so that it can cool. Once cool, toss with the fresh chopped parsley.