Seared Shrimp with White Beans and Tangerine

Rinse and drain beans.

Zest the tangerine and squeeze the juice. Place 1/4 cup juice in a small saucepan and bring to a simmer. Reduce juice by half.

Whisk in honey until dissolved. Whisk in olive oil. Heat over medium until oil is warm. Whisk in paprika and cayenne then remove from heat. Season to taste with salt and pepper. Set aside.

In a bowl, stir together white beans and 1 Tb. reserved tangerine zest. Mince shallot and garlic. Stir into beans along with one-fourth of the warm vinaigrette and chopped parsley. Set aside. Reserve remaining vinaigrette to use as salad dressing.

Heat butter in a large saute pan over medium high heat until foaming. While butter is melting, season shrimp on both sides with salt and pepper.

Add shrimp to butter, laying out in a single layer. Do not touch. Let cook for 1 1/2 to 2 minutes per side until shrimp has just turned pink and opaque.

Remove from the pan. Divide warm bean salad among plates and top with shrimp to serve. This can also be served as an appetizer course.