Shrimp and Green Bean Salad with Marjoram

• 2 bay leaves
• Two 3-inch strips lemon zest
• Fine sea salt or kosher salt
• 2 1/4 pounds medium shrimp, shelled and deveined
• 2 1/4 pounds thin green beans or haricots verts
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 1/2 tablespoons chopped flat-leaf parsley
• 1 1/2 tablespoons chopped marjoram
• Freshly ground pepper

1. Bring a large pot of water to a boil.
2. Add the bay leaves, zest and 3 tablespoons of sea salt.
3. Add the shrimp and cook until they start to curl, about 2 minutes.
4. With a slotted spoon, transfer the shrimp to a bowl to cool.
5. Cut the shrimp in half lengthwise and return to the bowl.
6. Bring the water back to a boil and add the green beans.
7. Cook until tender, about 5 minutes.
8. Drain the beans and refresh them under cold water.
9. Discard the bay leaves and lemon zest.
10. Pat the beans dry and add them to the shrimp.
11. In a small bowl, whisk the olive oil with the lemon juice, parsley, marjoram, 3/4 teaspoon of salt and 1/4 teaspoon of pepper until well combined.
12. Pour the dressing over the shrimp and green beans and toss well to coat.
13. Transfer the salad to a large platter and serve.

bay leaves, lemon zest, salt, shrimp, thin green beans, extravirgin olive oil, lemon juice, flatleaf, marjoram, freshly ground pepper

Taken from www.foodandwine.com/recipes/shrimp-and-green-bean-salad-marjoram (may not work)