Grilled Spice-Rubbed Shrimp Nicoise Salad Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 pound red and yellow grape or cherry tomatoes, halved

Freshly ground black pepper

Kosher salt and freshly ground black pepper

1/2 teaspoon freshly ground black pepper

1 tablespoon anchovy paste

2 tablespoons olive oil

1 medium red onion, thinly sliced

4 ounces fresh wax beans

Kosher salt

1/4 cup olive oil

1 teaspoon honey

1/2 cup extra-virgin olive oil

2 teaspoons Dijon mustard

1 1/2 teaspoons ground coriander

4 ounces fresh green beans

1 pound jumbo (21 to 25 count) shrimp, shelled and deveined

2 teaspoons kosher salt

1/4 cup wine vinegar

1 clove garlic, finely chopped

1 1/2 teaspoons dry mustard

2 tablespoons coarsely chopped fresh basil leaves

4 teaspoons ground fennel seed

2 tablespoons coarsely chopped fresh flat-leaf parsley leaves

1 pound fingerling potatoes

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