Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
53 min
Prep:
45 min
Cook:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

Salad:
Spice-Rubbed Shrimp:
Nicoise Vinaigrette:

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Classic Nicoise Salad

Recipe courtesy of Food Network Kitchen

Grilled Shrimp

Recipe courtesy of Rachael Ray

Salad Nicoise with Seared Tuna

Recipe courtesy of Tyler Florence

Grilled Shrimp Scampi

Recipe courtesy of Bobby Flay

Shrimp Salad

Recipe courtesy of Ina Garten

Grilled Mexican Street Corn Salad

Recipe courtesy of Jeff Mauro

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Grilled Watermelon Salad

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Latest Stories