Ingredients

• ¼ lemon juice 
• ¼ red wine vinegar 
• 2 tablespoons capers 
• 1 tablespoon Dijon mustard 
• 2 teaspoons of pure honey 
• 1 teaspoon minced garlic 
• ½ teaspoon pepper marinade 
• ¾ extra virgin olive oil 
• 2 tablespoons chopped parsley 
• For the Shrimp 
• 1 pound cherry tomatoes 
• 1 tablespoon extra virgin olive oil 
• 2 lemons 
• 1 pound extra large shrimp, peeled without removing tails 
• 1 baguette bread cut in half 
• For the salad 
• 6 cups mixed salad 
• 1 can of Ducal Whole Red Beans 
• 1/3 red onion cut into thin slices 
• 1/3 radishes cut into thin slices. 

Preparation

For the vinaigrette: 

1. Mix the lemon juice well with the vinegar, capers, mustard, honey, garlic and Adobo. Slowly drizzle the extra virgin olive oil over this mixture, while stirring so that everything is well incorporated. Add the parsley and mix well. 

For the grilled shrimp and tomatoes: 

1. Preheat the grill to medium-high heat and grease the grates well. Carefully place the tomatoes on skewers and cover them with extra virgin olive oil. Let them cook on the grill for about 5 to 8 minutes, or until they are a little toasted and plump; reserve. Grill lemon halves cut side down; leave on grill for about 2 minutes or until heated through. Reserve. 

2. Dress the shrimp with ¼ cup of vinaigrette. Place on the buns with a little of the remaining vinaigrette. Grill the shrimp for about 5 minutes, or until they are well marked and curled. Place the bread on the grill cut side down for about 2 to 3 minutes, or until lightly toasted. 

For the salad: 

1. Mix the salad with the beans, onion and radish with enough vinaigrette so that everything is well coated. Divide among four serving plates and garnish with grilled shrimp and tomato skewers. Serve with bread and grilled lemons.