Grilled Shrimp and Escarole

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1 14-ounce can white beans, drained and rinsed

1/2 cup thinly sliced jarred roasted red peppers

1 scallion, thinly sliced

2 tablespoons sherry vinegar or red wine vinegar

Kosher salt and freshly ground pepper

1 pound peeled and deveined large shrimp

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 large head escarole, quartered lengthwise through the root

2 large links fresh chorizo (about 8 ounces)

Paprika (hot, sweet or smoked), for topping