Shrimp and butter bean salad

Cooked fresh shrimp

1 pound(s)

Grape tomatoes

8 oz

Red onion

½ small

Canned butter beans

15 oz, 2 x 450 ml cans

Uncooked fennel bulb

1 item(s), large bulb, thinly sliced

Celery

2 stalk(s), large, sliced

Fresh basil

⅓ cup(s), fresh, chopped

Lemon zest

1 tsp(s)

Fresh lemon juice

¼ cup(s)

Dijon mustard

1 tsp(s)

Garlic clove

1 clove(s), small, minced

Kosher salt

¾ tsp(s)

Black pepper

1 pinch(es)

Crushed red pepper flakes

¼ tsp(s)

Extra virgin olive oil

4 tsp(s)