Score One for Mark Bittman

It is very hard to get back on track once you've started slacking. First, there was a hectic week at work, tying up loose ends before vacation. Then a whirlwind three state tour, where I spent time with family and then my best friend's delicious baby daughter (who you'll be relieved to know I did NOT eat, although she may be a bit nibbled on around the toe area). Finally, the long drive home from Boston to spend two hours sitting on the floor surrounded by papers trying to draft a fantasy baseball team that will not drive me crazy (I think I failed there). So last night was the first night I'd cooked in well over a week. I'd toyed with the idea during the crazy midweek heat wave, but it's hard to be serious about cooking when it's over 80 degrees in April. The heat did push me into hunting up this fabulous list of fast, easy, hot weather meals that Mark Bittman put together. Last night's dinner was right off the list, all you need is about 10 minutes, a few fresh ingredients and you're all set. The shrimp are delicious and the beans are so creamy. We had it with bruschetta, but crusty bread in any form would go perfectly.

SHRIMP WITH WHITE BEANS AND THYME
for 2

INGREDIENTS:
1 lb fresh shrimp, peeled and deveined
2 T extra virgin olive oil - don't skimp
3 T vermouth or white wine (these should be gf, skip if you're not comfortable)
2-3 cloves of garlic, minced (adjust according to your personal feelings on garlic)
1 can cannellini beans, rinsed and drained, seasoned with salt and pepper
about a half T fresh thyme leaves - I didn't measure.
salt and pepper to taste

DIRECTIONS:
In a large pan, add the oil and garlic. Cook on medium low until golden, about 3 minutes. Add the shrimp and season with salt and pepper. Cook 4-5 minutes. Flip the shrimp, sprinkle again with salt and pepper. Add the white beans, cook for 3 minutes, then add 3 T vermouth or white wine, increase heat slightly and cook for 1 minute longer. Sprinkle with thyme. When the shrimp are opaque and pinky, they are done, so they should be done shortly after you've sprinkled with thyme. Check to make sure you like the amount of salt and pepper you used, adjust as needed and serve!