WARM SHRIMP SALAD
- 2 pounds large shrimp (21–30 per pound), peeled and deveined
- ¼ cup plus 3 tablespoons extra-virgin olive oil
- 2 tablespoons black olive paste
- 1 teaspoon hot red pepper flakes
- 1 pound green beans or haricots verts, trimmed
- 1 cup (4 ounces) 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
- About 1 teaspoon freshly ground black pepper
Instructions:
- PREHEAT A GAS GRILL or prepare a fire in a charcoal grill. Place a piastra 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 ¼ cup olive oil and the lemon juice and zest and toss well. Season generously with black pepper, and serve warm or at room temperature.
- One of my favorites. White beans are traditionally served with shrimp; the green beans are a fun variation. All the different flavors and textures really come together in this delicious salad. And the recipe doubles easily for a crowd, making it an excellent choice for a summer buffet.