cups grape tomatoes (12 oz)
can (19 oz) white beans, drained and rinsed
Tbsp brine-packed capers, rinsed
Tbsp minced garlic
Tbsp olive oil, plus more for drizzling
pound shelled large shrimp (about 15), tails intact
cup chicken stock
1. Heat broiler. Preheat a large, heavy ovenproof skillet (preferably cast iron) on top rack for 15 minutes. Meanwhile, toss together tomatoes, beans, capers, garlic, 1 Tbsp oil, and 1/2 tsp salt in a bowl. Toss shrimp with remaining tablespoon oil and 1/4 tsp salt in another bowl. 2. Remove skillet from oven, and add tomato mixture. Broil until tomatoes are charred and beginning to collapse, about 5 minutes. Remove from oven, and stir in stock, then shrimp. Broil, stirring halfway through, until shrimp are opaque, about 3 minutes more. Drizzle with oil.