Shrimp and white bean salad with garlic toasts

To get our blog started, tonight I made the shrimp and white bean salad with garlic toasts from Dinner Illustrated (p.42). Made it because the seafood market in Naperville has Gulf shrimp and I'm trying to use more beans in our meals. (Go ahead, Pete, insert fart joke here.) I used white onion instead of red and skimped a little on the red pepper flakes, but should have used the whole 1/4 t. Also used all the lemon juice from one lemon rather than just 2T and it could have  used even more. The toasted bread was very crunchy. Might be better to make croutons out of the bread. As the recipe says, it did take 45 minutes from start to serving.

If I were to make this again, I would strengthen the seasoning so not so bland. Also, might use 1-1 1/2 cans of beans so the shrimp doesn't get lost in the salad.

Love you all, ME