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.
Photograph by David Malosh
Recipe courtesy Bobby Flay for Food Network Magazine