Summer entertaining doesn’t always involve firing up the grill or spending the afternoon in the kitchen. Some of the best warm-weather dishes are made ahead, tucked into the refrigerator and brought out like a cool, blissful surprise when guests arrive.
That’s one reason I love makeahead dishes. When the work is done in advance, everyone gets to relax, including the cook.
This bright shrimp and white bean salad has been one of my favorite warm-weather recipes for years. It combines tender shrimp, creamy white beans, fresh herbs and a bright lemon marinade into a dish that feels special enough for company but simple enough for a weeknight dinner. Best of all, a single pound of shrimp stretches beautifully to serve eight as an appetizer or four as a main dish, making it a delicious way to entertain without overspending.
Back when I first developed this recipe, shrimp felt like a luxury ingredient. These days, with the price of so many groceries climbing, shrimp isn’t necessarily any more expensive than many everyday proteins. Pairing it with beans makes a dish that feels both generous and practical.
This recipe is incredibly versatile. You can serve it with crackers or chips, spooned into lettuce cups for an easy appetizer, tucked into cute little tortillas for street tacos, piled over crisp greens for lunch or arranged over sliced avocado for a first course or light supper. Or eat it straight out of the jar with a fork. I don’t judge.
