Warm Shrimp Salad

Another fantastic, light, easy summer dish.  Shrimp is a big deal in this house lately, as I’m sure you can see!  All of the flavors and textures come together beautifully in this salad.

You will need:
2 pounds large shrimp (21-30) per pound, peeled and deveined
1/4 cup plus 3 tablespoons olive oil
2 tablespoons black olive paste
1 teaspoon hot red pepper flakes
1 pound green beans, trimmed
1 cup hazelnuts, coarsely chopped (can leave these out if you prefer)
1 red onion, halved lengthwise and thinly sliced
2 serrano peppers, very thinly sliced
1 lemon, zest & juice
salt & pepper

Heat your grill.  Place the shrimp in a bowl and add 3 tablespoons oil, olive paste and red pepper flakes.  Mix well to coat the shrimp and set aside.

Bring a large pot of generously salted water to a boil.  Drop the beans into the water and cook just until al dente, about 5 minutes.  While the beans are cooking, set up a bowl of ice cold water.  Drain the beans and plunge into the ice water to cool, then drain well.  Place the beans in a serving bowl, add the hazelnuts, red onion and serrano peppers and toss to mix.  Set aside.

Spread the shrimp on the grill in a singler latery and cook until pink and golden brown on the first side, about 2 minutes.  Turn and cook until just cooked through, about 1 to 2 minutes more.

doesn't that look delish?!

Toss the shrimp into the bowl with the beans.  Add the remaining oil and lemon juice and zest.  Toss well and season with salt and pepper.  Serve warm or room temperature with crusty Italian bread, yum.

Time: 30 minutes
Serves: 6 people
From: Mario Batali’s Italian Grill

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