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 lbs large (21-30) shrimp, peeled and deveined

  • 1/4 tsp baking soda

  • 2 Tablespoons black olive paste (can be made by just pureeing black olives in a food processor–pit them first!)

  • 1 half teaspoon red pepper flakes

  • 1 lb green beans or haricot verts, trimmed

  • 4 oz hazelnuts, coarsley chopped

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

  • 2 fresno chiles, very thinly sliced

  • Grated zest and juice of one lemon

  • About a teaspoon of freshly ground black pepper”

Directions

  • Preheat your skillet or piastra or grill

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

  • Cook the green beans till just al dente – either steam or boil and then shock in ice water

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

  • Cook the shrimp over highest heat for about 2 minutes on one side until lightly brown. Turn and continue cooking until just done through.

  • Toss the shrimp in the bowl with the beans, along with the lemon juice, zest, and some olive oil

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