Warm Shrimp Salad with Green Beans and Chiles

To quote the author: “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, best of all, the recipe doubles easily, making it great for potlucks”

Ingredients

  • 2 pounds large (21-30) shrimp, peeled and deveined

  • ¼ teaspoon baking soda

  • 2 tablespoons black olive paste

  • 1 teaspoon hot red pepper flakes

  • 1 pound green beans or haricot verts, trimmed

  • 4 oz. hazelnuts, coarsely chopped

  • 1 red onion, halved lengthwise, and very thinly sliced

  • 2 fresno or other fresh red chiles, very thinly sliced

  • grated zest and juice of one lemon

  • about a teaspoon of freshly ground black pepper

Directions

  • Preheat your griddle/piastra over your grill

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

  • Cook the green beans – either by boiling and shocking in ice water, or by steaming till just al dente.

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

  • Spread the shrimp on the griddle or piastra in a single layer and cook until pink and golden brown on the first side, about 2 minutes. Turn and cook until just cooked through.

  • Toss the shrimp into the bowl with the beans. Add the lemon juice, zest, and around ¼ cup olive oil

  • Season generously with black pepper, and serve warm or at room temperature.