I just love this side dish!!! It is a must to make!

This recipe is from the Chew.com - Mario Batali's Warm Shrimp Salad with Green Beans and Chilies

Mario Batali's Warm Shrimp Salad with Green Beans and Chilies

• 2 pounds Large Shrimp (21-30 per pound - peeled and deveined)
• 1/4 cup plus 3 tablespoons Extra-virgin Olive Oil
• 2 tablespoons Black Olive Paste
• 1 teaspoon Hot Red Pepper Flakes
• 1 pound Green Beans or Haricots Verts (trimmed)
• 1 Cup (4 ounces) Hazelnuts (coarsely chopped)
• 1 Red Onion (halved lengthwise and very thinly sliced)
• 2 Red hot chile peppers (very thinly sliced)
• Grated zest and juice of 1 Lemon
• 1 teaspoon (About) Freshly ground Black Pepper

Instructions:

Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat.

• step 2

2 pounds Large Shrimp (21-30 per pound - peeled and deveined)
3 tablespoons Extra-virgin Olive Oil
2 tablespoons Black Olive Paste
1 teaspoon Hot Red Pepper Flakes
2 Red hot chile peppers (very thinly sliced)

Place the shrimp in a bowl, add 3 tablespoons of the olive oil, the olive paste, 1 red chile and red pepper flakes, and mix well with your hands to coat the shrimp. Set aside.

• step 3

1 pound Green Beans or Haricots Verts (trimmed)

Bring a large pot of generously salted water to a boil. Set up an ice bath. Drop the beans into the boiling water and cook just until al dente, about 5 minutes. Drain and plunge into the ice bath to cool, then drain well.

• step 4

1 Cup (4 ounces) Hazelnuts (coarsely chopped)
1 Red Onion (halved lengthwise and very thinly sliced)
Grated zest and juice of 1 Lemon
1 teaspoon (About) Freshly ground Black Pepper

Place the beans in a serving bowl, add the hazelnuts, red onion, lemon juice and zest and second chile, and toss to mix. Set aside.

• step 5

Spread the shrimp on the piastre in a single layer (cook in two batches if necessary) and cook until pink and golden brown on the first side, about 2 minutes. Turn and cook until just cooked through, about 2 minutes longer.

• step 6

1/4 cup Extra-virgin Olive Oil

            Toss the shrimp into the bowl with the beans. Add the remaining 1/4 cup olive oil                   toss      well.            Season generously with black pepper, and serve warm or at room temperature.