Green Bean And Shrimp Salad

• Marinade
• 1/4 cup White Balsamic Vinegar
• 6 Cloves of Garlic, minced
• 1.5 tablespoons Dried Oregano
• 1/8 teaspoon Kosher Salt
• 1/4 teaspoon Freshly Cracked Black Pepper
• 1/4 cup Extra Virgin Olive Oil
• Green Bean and Shrimp Salad
• 1.5 pounds Large shrimp, peeled and deveined
• 2 pounds Fresh Green Beans, trimmed
• 12 Olives, sliced
• 1/2 pint Cherry or Grape Tomatoes, halved
• 1 tablespoon Unsalted Butter
• 1 tablespoon Extra Virgin Olive Oil

1. Mix together all the ingredients for the marinade and whisk together with fork until well blended.
2. Add the shrimp to the marinade and coat well. Allow the shrimp to marinate in the fridge for 30 minutes.
3. While the shrimp is marinating, cook the green beans (either in a double boiler or by boiling directly in the water until done).
4. In a clean saute pan melt butter and add olive oil to prevent butter from burning.
5. Add the shrimp (in single layer batches so as not to over-crowd the shrimp) to the saute pan and cook until done, about 3-5 minutes or until shrimp is pink and no longer translucent. When done, remove the shrimp from the pan and set aside, leaving any cooked marinade in the pan. (May add more olive oil if needed to keep shrimp from sticking).
6. Add olives and cook another 30 seconds to 1 minute - until olives are warmed through.
7. Add tomatoes and green beans to the pan and cook until the beans are warmed through. remove from heat.
8. Serve as is for a side dish or with wild and brown rice or mashed potatoes for a complete meal.

marinade, white balsamic vinegar, garlic, oregano, kosher salt, freshly cracked black pepper, olive oil, shrimp salad, shrimp, green beans, olives, grape tomatoes, butter, olive oil

Taken from food52.com/recipes/31219-green-bean-and-shrimp-salad (may not work)