1 ½ pounds jumbo shrimp, peeled
6 ½ tablespoons extra virgin olive oil
Salt and freshly ground black pepper
30 mint leaves
1 can cannellini beans, (15 ounce) drained and rinsed
1 teaspoon lemon juice
1 large bunch watercress, tough stems removed
Mint sprigs as a garnish
Lemon wedges as a garnish

Preheat a broiler and set the oven rack 5-inches from the heat source.

Place the shrimp on a baking sheet. Toss with 1 tablespoon of the olive oil and spread them the shrimp out into a single layer. Season with salt and pepper. Broil for 1 ½ minutes, turn and continue to broil 1 ½ minutes until pink and slightly firm to the touch.

In the meantime, bring a pot of water to a boil. Add the mint leaves and blanch 20 seconds. Drain. Place the mint leaves in a blender or food processor and puree. With the motor running, slowly add 5 tablespoons of the olive oil to the mint and process 30 seconds. Scrape down the sides and continue to puree until smooth, 30 to 60 seconds. In a bowl, toss the mint oil, shrimp and white beans together. Season with salt and pepper.

Whisk the remaining 1/2 tablespoon olive oil and lemon juice together. Season with salt and pepper. Toss with the watercress and place on a platter. Mound the white beans and shrimp on the top of the watercress. Garnish with mint sprigs and lemon wedges and serve immediately.