Herbed Shrimp and White Bean Salad

From Cooking Light August 2012 -- yes I have had this one put aside for awhile it was very good next time I will use less arugula as I threw in the entire package!! We grilled our shrimp outside --the basting honey /water added a lot of flavor!

• 4 teaspoons sherry vinegar
• 4 teaspoons extra-virgin olive oil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons minced fresh garlic
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon black pepper
• 2 cups loosely packed arugula
• 1 cup trimmed watercress
• 1 cup grape tomatoes, halved
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (15.5-ounce) can Great Northern beans, rinsed and drained
• 1 tablespoon honey
• 1 teaspoon water
• 24 peeled and deveined medium shrimp (about 1 pound)
• Cooking spray
• 1/4 teaspoon salt

1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.

2. Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.