Grilled Spice-Rubbed Shrimp "Nicoise" Salad

Total Time:
53 min
Prep:
45 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Salad:
  • Kosher salt
  • 4 ounces fresh wax beans
  • 4 ounces fresh green beans
  • 1 pound fingerling potatoes
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 1/2 pound red and yellow grape or cherry tomatoes, halved
  • 1 medium red onion, thinly sliced
  • 2 tablespoons coarsely chopped fresh basil leaves
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
  • Spice-Rubbed Shrimp:
  • 4 teaspoons ground fennel seed
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons ground coriander
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound jumbo (21 to 25 count) shrimp, shelled and deveined
  • 1/4 cup olive oil
  • Nicoise Vinaigrette:
  • 1/4 cup wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, finely chopped
  • 1 tablespoon anchovy paste
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
Directions
Salad: Spice-Rubbed Shrimp:
  • Fill a large bowl halfway with ice water and set aside.

  • Bring a medium pot of salted cold water to a boil. Add the yellow and green beans and cook for 3 to 4 minutes, or until just crisp-tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and 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 or skewer inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well and let cool slightly.

  • Heat your grill to high.

  • Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of the olive oil, and season with salt and pepper. Place on the grill, cut side down, and cook until golden brown, 2 to 3 minutes. Turn over and grill until just cooked through, 1 to 2 minutes longer. Keep the grill on.

  • Combine the cooked beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Ad the vinaigrette and gently toss to combine. Season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.

  • To make the spice rub, combine the fennel, mustard and coriander with the salt and pepper in a bowl.

  • Put the shrimp in a large bowl and toss with the spice rub until evenly coated. Add the 1/4 cup olive oil and toss to coat. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer.

  • Arrange the salad on 4 large plates and top with the shrimp.

Nicoise Vinaigrette:
  • Whisk together the vinegar, mustard, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil.


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    Grilled Spice-Rubbed Shrimp "Nicoise" Salad

    Recipe courtesy of Bobby Flay