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1
Fill a large bowl halfway with ice water and set aside.
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2
Bring a medium pot of salted cold water to a boil.
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3
Add the yellow and green beans and cook for 3 to 4 minutes, or until just crisp-tender.
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4
Drain and immediately plunge into the ice water to stop the cooking.
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5
Let sit in the ice water for a few minutes, and then drain well.
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6
Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil.
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7
Lower the heat and simmer until the potatoes are almost cooked through (a knife or skewer inserted into the center should meet just a little resistance), 8 to 10 minutes.
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8
Drain well and let cool slightly.
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9
Heat your grill to high.
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10
Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of the 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, 2 to 3 minutes.
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12
Turn over and grill until just cooked through, 1 to 2 minutes longer.
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13
Keep the grill on.
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14
Combine the cooked beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl.
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15
Ad the vinaigrette and gently toss to combine.
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16
Season with salt and pepper.
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17
Cover and let sit at room temperature while you prepare the shrimp.
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18
To make the spice rub, combine the fennel, mustard and coriander with the salt and pepper in a bowl.
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19
Put the shrimp in a large bowl and toss with the spice rub until evenly coated.
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20
Add the 1/4 cup olive oil and toss to coat.
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21
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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22
Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer.
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23
Arrange the salad on 4 large plates and top with the shrimp.
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24
Whisk together the vinegar, mustard, honey, garlic and anchovy paste and season with salt and pepper.
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25
Slowly whisk in the olive oil.
