4 cups green beans, trimmed (about 12 ounces)
1/4 cup extra-virgin olive oil
1/4 cup minced garlic
2 teaspoons paprika
1 pound raw shrimp (21-25 per pound) peeled and de-veined
2 16-ounce cans large butter beans, rinsed
1/4 cup sherry vinegar or red-wine vinegar
1/2 cup chopped fresh parsley, divided
Freshly ground pepper to taste
1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika, stirring constantly, about 20 seconds. You want to smell the spices but you don‚Äôt want them browned quite yet. Add your shrimp and cook about 2 minutes per side, until pink. Stir in butter beans and vinegar; stirring occasionally, until heated through then stir in 1/4 cup of the parsley.
Divide the green beans among 4 plates.
Top with the shrimp mixture.
Sprinkle with pepper and the remaining 1/4 cup parsley.