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Check Out This Great Recipe by Mario Batali

Shrimp Green Bean SaladWarm Shrimp Salad with Green Beans and Chilies

Courtesy of http://abc.go.com/shows/the-chew/recipes/warm-shrimp-salad-mario-batali



  • 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 Teaspoon (about) of Freshly Ground Black Pepper


  1. Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat.
  2. Place the shrimp in a bowl, add 3 tablespoons of the olive oil, the olive paste, 1 red chile and red pepper flakes. Mix well with your hands to coat the shrimp. Set aside.
  3. 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.
  4. Place the beans in a serving bowl, add the hazelnuts, red onion, lemon juice and zest and second chile. Toss to mix. Set aside.
  5. 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.
  6. 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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