| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- For the salad:
- Kosher salt
- 4 ounces yellow wax beans, trimmed
- 4 ounces green beans, trimmed
- 1 pound fingerling potatoes
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1/2 pound multicolored cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- For the vinaigrette:
- 1/4 cup red wine vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon honey
- 1 clove garlic, finely chopped
- 1 tablespoon anchovy paste
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- For the shrimp:
- 4 teaspoons ground fennel seeds
- 1 1/2 teaspoons mustard powder
- 1 1/2 teaspoons ground coriander
- 1 pound jumbo shrimp, peeled and deveined (tails intact)
- 1/4 cup extra-virgin olive oil
Instructions
- Fill a large bowl halfway with ice water and set aside. Bring a medium pot of salted water to a boil. Add the wax beans and green beans and cook until just crisp-tender, 3 to 4 minutes. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water a few minutes, then drain well.
- Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well; let cool slightly.
- Make the vinaigrette: Whisk the vinegar, mustard, honey, garlic and anchovy paste in a bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified.
- Preheat a grill to high. Slice the potatoes lengthwise, brush with 2 tablespoons olive oil and season with salt and pepper. Place on the grill cut-side down and grill until browned, 2 to 3 minutes. Flip and grill until tender, 1 to 2 more minutes. Keep the grill on.
- Combine the wax and green beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Add the vinaigrette and toss gently. Season with salt and pepper. Cover and set aside at room temperature.
- Prepare the shrimp: Combine the fennel seeds, mustard powder, coriander and 1/2 teaspoon each salt and pepper in a bowl. Add the shrimp and toss to evenly coat. Add 1/4 cup olive oil and toss to coat. Place the shrimp on the grill and cook until golden brown and slightly charred, 1 1/2 to 2 minutes. Flip the shrimp and continue grilling until just cooked through, 45 seconds to 1 minute. Divide the salad among 4 plates and top with the shrimp.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 678 |
| Total Fat | 49 g |
| Saturated Fat | 7 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 29 g |
| Cholesterol | 185 mg |
| Sodium | 1040 mg |
Reviews
Definite keeper! The entire family loved it. The spice combination on the shrimp is amazing.
The vinaigrette with this recipe is awesome and I use it for other recipes besides this one and I love and make this recipe all the time. With that said, the spice rub is a little heavy and I tend to make less of spice rub.
This was a summer mix of veggies, nicely spiced shrimp, with a great vinaigrette!! The grilled fingerlings added a manly touch. It’s definitely a repeat .
Rick B.
This dish is easy and fantastic! I substituted scallions for the red onions and forgot to grill the potatoes after boiling them and it was still incredible. All in -took about 45 minutes to prepare. Next time I will have the dressing and shrimp rub ready to go and it will go quicker. Ooh – and I added salad greens – spring mix and a bit of arugula and spinach and Boston lettuce. Definitely will go in our rotation!
Outstanding, used red potatoes and omitted wax beans, but everything else was exact. FANTASTIC flavor!
delicious