WEEKDAYS 1e|12c|p

Warm Shrimp Salad with Green Beans and Chilies

Mario Batali
Servings: 6
1 to 30 min
Part 1 of 2

This summer salad is perfect for the spicy food fans in your family.

  • Ingredients
  • step-by-step directions
Warm Shrimp Salad with Green Beans and Chilies
  • 2 pounds Large Shrimp (21-30 per pound - peeled and deveined)
  • 1/4 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 hot chile peppers (very thinly sliced)
  • Grated zest and juice of 1 Lemon
  • 1 teapoon (About) Freshly ground Black Pepper
  • 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, 1 red chile 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, lemon juice and zest and second chile, 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 1/4 cup olive oil toss well. Season generously with black pepper, and serve warm or at room temperature.
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