GRILLED SHRIMP AND ESCAROLE

Grilled Shrimp and Escarole image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 14-ounce can white beans, drained and rinsed
1/2 cup thinly sliced jarred roasted red peppers
1 scallion, thinly sliced
2 tablespoons sherry vinegar or red wine vinegar
Kosher salt and freshly ground pepper
1 pound peeled and deveined large shrimp
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large head escarole, quartered lengthwise through the root
2 large links fresh chorizo (about 8 ounces)
Paprika (hot, sweet or smoked), for topping

Steps:

Preheat a grill to medium high. Toss the beans, roasted red peppers, scallion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in another large bowl. Drizzle the cut sides of the escarole with 1 tablespoon olive oil; season with salt and pepper.
Arrange the escarole, chorizo and shrimp on the grill. Grill the escarole, turning once, until charred in spots, 2 to 4 minutes; divide among plates. Grill the shrimp and chorizo, turning once, until cooked through, about 5 minutes for the shrimp and 10 minutes for the chorizo. Add the shrimp to the bean mixture. Transfer the chorizo to a cutting board and slice into 1-inch pieces; add to the bean mixture and toss.
Spoon over the escarole; drizzle each serving with 1 tablespoon olive oil. Sprinkle with paprika.

Nutrition Facts : Calories 580, Fat 36 grams, SaturatedFat 8 grams, Cholesterol 269 milligrams, Sodium 1432 milligrams, Carbohydrate 24 grams, Fiber 11 grams, Protein 46 grams, Sugar 2 grams