Instructions: Preheat the broiler.

Place the shrimp in a single layer in a baking pan. In a small bowl, combine the 2 cloves minced garlic, the 1 tablespoon olive oil, and salt and pepper. Pour the mixture over the shrimp and toss to coat them evenly. Broil the shrimp, 4 inches from the heat, turning them after 2 minutes. Remove the shrimp from the broiler, remove them to a plate to prevent overcooking, and turn the oven to 375 F. degrees.

In a large bowl, toss together the 2 cans white beans, the 1 chopped red onion, and celery stalks.

In a small saucepan, heat the 1 tablespoon canola oil over medium heat for 20 seconds. Add the 1/4 cup lemon juice, and heat another 20 seconds. Add the 1/4 teaspoon red pepper flakes and salt to taste, and remove the pan from the heat. Pour the hot dressing over the beans and toss to combine

Step 2: prepare the dessert:
Rinse the 2 pints berries. Hull the berries and cut them in half. In a medium bowl, place the berries and sprinkle with the 3 tablespoons balsamic vinegar and 2 tablespoons sugar. Toss and refrigerate until ready to serve.

Step 3: serve:
Divide the watercress and radicchio among 4 dinner plates. Spoon some of the white bean salad over the greens in the center of the plate. Surround with the shrimp.

Slice the warm French bread and place it in a bread basket and take it to the table.

When ready to serve, place the berries in dessert bowls or stemmed glasses.

Serving Ideas : Serve with warm French bread.

NOTES : I think Id be tempted to use my favorite fat free Italian dressing on the beans. It would cut down on the fat. And I like it. Shrimp marinade could be changed according to taste too. As could salad dressings.

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