Grilled Spice-Rubbed Shrimp "Nicoise" Salad

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I made this salad three times before serving it at a ladies' luncheon and got rave reviews, especially from my husband. He asked me twice if I was going to serve that nic-o-say salad at the luncheon. He loved the shrimp. I grilled the onions, which brings out their sweetness, and the beauty of this salad is everything can be prepared ahead of time. I used haricot verts only (not a fan of wax beans and used the mini heirloom tomatoes. You can also find the fingerling potatoes in multi-colors, which only adds to the colorfulness of the salad. Common sense would tell you to cut the salt unless you're a super salt freak, and I used 1 tsp. instead of 2 in the rub and none in the dressing. I even made it one time using chicken breasts that I cut into fingers. My new favorite summer salad!

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OK, I've always been suspect of Bobby Flay's recipes and man-oh-man was I right!!!!!!! If you are a deer in winter this is the perfect recipe for you because the level of sodium in enough to sustain you until the big thaw!!!! What a waste of gorgeous ingredients. Proceed...cautiously...with only the best veggies and NONE of the salt. Shrimp and anchovie paste has PLENTY. I'm sooo disgusted.....And I like salty stuff...

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Great meal for a warm evening. Very fast and easy to prepare. My wife loved it.

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It was going to be a scorcher and company was coming. I prepared all the veggies, vinaigrette and rub early in the day when it was still cool. We sipped slushy watermelon mojitas and grilled clams on the half shell. Then we grilled the potatoes. While I mixed the salad, we then grilled the shrimp. I even made a loaf of bread with pesto. I don't do dessert so left that to our friends.

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Having just returned from the garden and the farmer's market, I couldn't wait to try Bobby's recipe. Fabulous!!