Pan-Roasted Shrimp With Wisconsin Aged Parmesan

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Wisconsin Cheese


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2 shallots, minced (about 2 tablespoons)

1 clove garlic, minced

Kosher salt and ground black pepper

Juice of 2 lemons

1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp

1/2 cup grape tomatoes, halved

1 cup freshly cooked or canned white beans, such as cannellini

1 cup (about 4 ounces) Wisconsin Parmesan cheese, cut in small dice

1/4 cup fresh dill, chopped

1 pound large shrimp, peeled and deveined

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