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Berkshire Hudson Valley Reader Submitted

Salad

Green Bean Salad with Grilled Rock Shrimp

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Serves 2
Chef Sarah Dibben
The Stagecoach Tavern
Sheffield, MA

3/4 pound fresh green and gold wax beans, stems and tips removed

1/2 medium red onion, thinly sliced

1/2 bunch summer savory

zest and juice of 1 orange

4 tablespoons extra-virgin olive oil

6 ounces rock shrimp

bamboo skewers

olive oil for drizzling

salt and pepper

crushed red chili flakes (optional)

Beans
Bring a stockpot of salted water to a boil. Meanwhile, in a large bowl, prepare an ice bath. Blanch the beans in the boiling water (young beans generally take only 1-2 minutes). Strain the water from the beans and then immediately shock them in the ice bath so the beans retain their bright color. Remove the beans from the ice water and allow them to drain dry. If desired, store overnight in an airtight container.

Dressing
Remove the savory leaves from their stems and roughly chop. In a small bowl, combine the orange zest and juice with the salt, pepper, and olive oil. Stir in the chopped savory. Set aside.

Shrimp
Rock shrimp are small but wonderfully tender. Before grilling, skewer the shrimp so they aren't lost through the grate. Drizzle the shrimp with olive oil, and salt and pepper. For a touch of spice, add crushed red chili flakes.

While the shrimp are grilling, toss the beans and dressing together in a large bowl. Transfer to a serving platter. Carefully slide the hot shrimp off the skewer, dropping them on top of the salad.