# 3 cups Kidney Beans, cooked and drained
# 12 oz. Raw Shrimp, peeled and deveined
# 1 Tbsp Olive Oil
# 2 Tbsp White Wine
# 2 cups Asparagus, steamed and chopped
# 2 cups Vegetable Stock
# 1 Tbsp each Fresh Basil and Thyme, chopped
# To taste Salt and Pepper

Marinade for Shrimp:
# 2 Tbsp Fresh Lemon Juice
# 2 tsp Fresh thyme, chopped
# 4 Tbsp Basil, chiffonade
# 1 clove Garlic
# 1 Tbsp Extra Virgin Olive Oil
# To taste Salt and Pepper

Combine marinade ingredients, add shrimp, and let stand in refrigerator for 20 minutes. Drain marinade. Heat 1 T olive oil in a sauté pan over high heat and cook shrimp for 2 minutes per side. Add garlic and briefly sweat until aromas are released. Add kidney beans and white wine and cook for 1 minute over high heat. Add stock, bring to a simmer, and add asparagus. Heat through until all ingredients are hot and shrimp is a white, opaque color. Remove from the heat, add fresh herbs, season to taste with salt and pepper, and serve.

Nutritional Information:
Per Serving (excluding unknown items): 429 Calories; 11g Fat (23.0% calories from fat); 33g Protein; 49g Carbohydrate; 12g Dietary Fiber; 131mg Cholesterol; 945mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.

Recipe provided by Big City Chefs on http://www.vh1.com