Warm Shrimp Salad with Green Beans and Chilies

By LeeBoruchow

Ingredients

• 2 lbs large shrimp (21–30 per pound), peeled and deveined
• 1/4 cup plus 3 tbsp extra-virgin olive oil
• 2 tbsp black olive paste
• 1 tsp hot red pepper flakes
• 1 lb green beans or haricots verts, trimmed
• 1 cup (4 oz) hazelnuts, coarsely chopped
• 1 red onion, halved lengthwise and very thinly sliced
• 2 red cayenne or other hot chili peppers, very thinly sliced
• Grated zest and juice of 1 lemon
• 1 About 1 tsp freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra (see recipe below) on the grill to preheat.

Place the shrimp in a bowl, add 3 tablespoons of the olive oil, the olive paste, and red pepper flakes, and mix well with your hands to coat the shrimp. Set aside.

Bring a large pot of generously salted water to a boil. Set up an ice bath. Drop the beans into the boiling water and cook just until al dente, about 5 minutes. Drain and plunge into the ice bath to cool, then drain well.

Place the beans in a serving bowl, add the hazelnuts, red onion, and chilies, and toss to mix. Set aside.

Spread the shrimp on the piastra in a single layer (cook in two batches if necessary) and cook until pink and golden brown on the first side, about 2 minutes. Turn and cook until just cooked through, about 2 minutes longer.

Toss the shrimp into the bowl with the beans. Add the remaining 1/4 cup olive oil and the lemon juice and zest and toss well. Season generously with black pepper, and serve warm or at room temperature.