Grilled Shrimp and Escarole

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Preheat a grill to medium high. Toss the beans, roasted red peppers, scallion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in another large bowl. Drizzle the cut sides of the escarole with 1 tablespoon olive oil; season with salt and pepper.
  2. Arrange the escarole, chorizo and shrimp on the grill. Grill the escarole, turning once, until charred in spots, 2 to 4 minutes; divide among plates. Grill the shrimp and chorizo, turning once, until cooked through, about 5 minutes for the shrimp and 10 minutes for the chorizo. Add the shrimp to the bean mixture. Transfer the chorizo to a cutting board and slice into 1-inch pieces; add to the bean mixture and toss.
  3. Spoon over the escarole; drizzle each serving with 1 tablespoon olive oil. Sprinkle with paprika.