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1
Whisk together vinegar, garlic and anchovy paste and season with salt and pepper.
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2
Slowly whisk in the olive oil and set aside.
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3
Prepare a large bowl with ice water and set aside.
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4
Bring a medium pot of cold water to a boil then season with a tablespoon of salt.
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5
Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender.
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6
Drain and immediately plunge into the ice water to stop the cooking.
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7
Let sit in the ice water for a few minutes, and then drain well.
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8
Place potatoes in a medium saucepan, cover with cold water, season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance).
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9
Drain well and place on a baking sheet to cool slightly.
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10
Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper.
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11
Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer.
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12
Place cooked beans, grilled potatoes, tomatoes, onions, basil and parsley in a large bowl, add the vinaigrette and gently toss to combine, season with salt and pepper.
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13
Cover and let sit at room temperature while you prepare the shrimp.
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14
Spice Rubbed Shrimp
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15
Heat the grill to high.
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16
Combine the fennel, mustard, coriander, salt and pepper in a bowl.
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17
Place shrimp in a large bowl and toss with the spice rub until evenly coated.
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18
Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes.
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19
Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer.
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20
Remove the shrimp to a platter.
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21
Arrange the vegetables on 4 large plates and top each salad with 5 to 6 shrimp.
