Grilled Spice-Rubbed Shrimp Nicoise Salad

• Kosher salt
• 4 ounces yellow wax beans, trimmed
• 4 ounces green beans, trimmed
• 1 pound fingerling potatoes
• 2 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1/2 pound multicolored cherry tomatoes, halved
• 1 medium red onion, thinly sliced
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1/4 cup red wine vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon honey
• 1 clove garlic, finely chopped
• 1 tablespoon anchovy paste
• Kosher salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 4 teaspoons ground fennel seeds
• 1 1/2 teaspoons mustard powder
• 1 1/2 teaspoons ground coriander
• Kosher salt and freshly ground pepper
• 1 pound jumbo shrimp, peeled and deveined (tails intact)
• 1/4 cup extra-virgin olive oil

1. Fill a large bowl halfway with ice water and set aside.
2. Bring a medium pot of salted water to a boil.
3. Add the wax beans and green beans and cook until just crisp-tender, 3 to 4 minutes.
4. Drain and immediately plunge into the ice water to stop the cooking.
5. Let sit in the ice water a few minutes, then drain well.
6. Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water and bring to a boil.
7. 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.
8. Drain well; let cool slightly.
9. Make the vinaigrette: Whisk the vinegar, mustard, honey, garlic and anchovy paste in a bowl and season with salt and pepper.
10. Slowly whisk in 1/2 cup olive oil until emulsified.
11. Preheat a grill to high.
12. Slice the potatoes lengthwise, brush with 2 tablespoons olive oil and season with salt and pepper.
13. Place on the grill cut-side down and grill until browned, 2 to 3 minutes.
14. Flip and grill until tender, 1 to 2 more minutes.
15. Keep the grill on.
16. Combine the wax and green beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl.
17. Add the vinaigrette and toss gently.
18. Season with salt and pepper.
19. Cover and set aside at room temperature.
20. Prepare the shrimp: Combine the fennel seeds, mustard powder, coriander and 1/2 teaspoon each salt and pepper in a bowl.
21. Add the shrimp and toss to evenly coat.
22. Add 1/4 cup olive oil and toss to coat.
23. Place the shrimp on the grill and cook until golden brown and slightly charred, 1 1/2 to 2 minutes.
24. Flip the shrimp and continue grilling until just cooked through, 45 seconds to 1 minute.
25. Divide the salad among 4 plates and top with the shrimp.
26. Photograph by David Malosh

kosher salt, yellow wax beans, green beans, potatoes, extravirgin olive oil, freshly ground pepper, cherry tomatoes, red onion, fresh basil, parsley, red wine vinegar, mustard, honey, clove garlic, anchovy paste, kosher salt, extravirgin olive oil, ground fennel seeds, mustard powder, ground coriander, kosher salt, jumbo shrimp, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/grilled-spice-rubbed-shrimp-nicoise-salad.html (may not work)