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Continued: Sunday Supper: Warm Shrimp Salad

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  • Last update: July 27, 2013 - 2:00 PM

Spread the shrimp on the griddle in a single layer (cook in 2 batches or more 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.

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

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