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Warm Shrimp Salad With Green Beans & Chiles

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Ingredients

2 pounds large shrimp (21-30 per pound), peeled and deveined

1/4 cup + 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 cayenne or other hot chile peppers, very thinly sliced

Grated zest and juice of 1 lemon

About 1 teaspoon freshly ground black pepper

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