This is my absolute favorite dish. I make it at almost once a week. This recipe was inspired by a recipe I saw in Jillian Michael's cook book, but I changed it up. I like to use White Balsamic Vinegar and sliced black olives but you can also use any a red wine vinegar and any olive you prefer. I'm not a huge fan of olives, so I slice them up to hide them a bit but feel free to leave them whole if you are an olive lover. Also, when I'm dieting I will omit the butter and olive oil and sauté the shrimp in a few tablespoons of unsalted chicken or vegetable stock. I suggest serving as is for a low carb meal or as a side dish. Or, for a one pot main dish add boiled red new potatoes to the sauté pan when adding the green beans. My favorite is to serve the salad on top of a heaping helping of roasted garlic mashed potatoes or a mixture of wild and brown rice. —Jennifer
Mix together all the ingredients for the marinade and whisk together with fork until well blended.
Add the shrimp to the marinade and coat well. Allow the shrimp to marinate in the fridge for 30 minutes.
While the shrimp is marinating, cook the green beans (either in a double boiler or by boiling directly in the water until done).
In a clean sauté pan melt butter and add olive oil to prevent butter from burning.
Add the shrimp (in single layer batches so as not to over-crowd the shrimp) to the sauté pan and cook until done, about 3-5 minutes or until shrimp is pink and no longer translucent. When done, remove the shrimp from the pan and set aside, leaving any cooked marinade in the pan. (May add more olive oil if needed to keep shrimp from sticking).
Add olives and cook another 30 seconds to 1 minute - until olives are warmed through.
Add tomatoes and green beans to the pan and cook until the beans are warmed through. remove from heat.
Serve as is for a side dish or with wild and brown rice or mashed potatoes for a complete meal.