Roasted Shrimp with Cannellini Beans & Mango Balsamic – Lesley Elizabeth

Ingredients

• 2 tablespoons plus 4 teaspoons Extra Virgin Olive Oil (EVOO), divided
• 3 tablespoons fresh lemon juice, divided
• ¼ teaspoon salt, divided
• 1 pound peeled and deveined large shrimp
• 1 cup finely chopped red onion
• 15 ounces canned cannellini beans, rinsed and drained
• ¼ cup chicken stock
• ½ teaspoon finely grated lemon zest
• 5 teaspoons Lesley Elizabeth Mango Balsamic Vinegar
• ½ teaspoon Dijon mustard
• ¼ teaspoon freshly ground black pepper