Grilled shrimp on rosemary skewers with rosemary white beans and sauteed Swiss chard

Soak the dried white beans overnight in cold water (or quick soak: bring beans and water to a boil, turn off the heat, let sit an hour).

Cover the soaked beans with hot water; add a rosemary sprig, bay, black pepper and red pepper flakes.

Bring to a simmer and simmer until the beans are tender, keeping them covered by adding hot water, never cold; no salt until the end. Time said as 'about an hour, two and a half'.

Add salt, take off the heat; cool and store in the liquid (can be done three or four days ahead). Serve with a slotted spoon.

Cut rosemary stems from the garden, take the bottom few inches off and cut each into a spear; skewer the marinated shrimp tightly together, tails on.

Heat about three tablespoons of olive oil on medium-low; add the shallots and garlic together and cook until the garlic just starts to color.

Season the shrimp at the last second and grill about three minutes on one side, turning for a mark.

Add the Swiss chard with a small amount of salt and cook down three or four minutes until wilted and tender.

Turn the shrimp and grill about another three minutes, keeping them a little under so they stay moist.

Finish the chard with white wine to deglaze the pan and cook off the alcohol.

Plate the chard first, then the cannellini beans, then the grilled shrimp.