PREP: Mise the recipe ahead of time.

1. Fabricate and par-cook the vegetables:

• Bring about 2 qt water to a boil.  Place a bowl near the stove.
• Trim off the stem ends of the green beans.
• Peel the carrot. To make even-sized pieces, cut the pointed end into rounds a little less than ¼ inch thick. Where the carrot becomes wider in diameter, cut it in half lengthwise and then cut it into half-rounds of the same thickness.
• Immerse the beans in the boiling water and blanch about 1 minute until crisp-tender, then use a “spider” strainer to transfer them into the bowl.  Place the bowl in the sink under cold running water for about 1 minute.
• Blanch and refresh the carrots in the same way. (Reserve the blanching and refreshing water for use in step 2.)
• Lift the vegetables out of the refreshing water and onto paper towels to blot dry.
• Cut the beans on the diagonal into ¾-inch lengths.
• If prepping ahead, store the vegetables in a plastic bag with a folded towel at the bottom.

2. Prepare mollet eggs:

• Return the vegetable blanching water to the boil.
• Use the tip of a paring knife to pierce a tiny hole in the rounded end of each egg shell. (This allows air to escape from inside the shell, preventing cracking.)
• Lower the eggs into the water and cook at the simmer. If the eggs are cold from the refrigerator, cook for 7 ½ minutes to achieve deep-yellow, jammy-textured yolks. (Room-temperature eggs will take about 6 minutes.)
• Transfer the eggs to the bowl under cold running water. Use the back of a paring knife to gently tap on the egg shells, making tiny cracks that will allow the water to penetrate inside the shells. Keep the eggs in cold water for a total of about 5 minutes.
• Holding each egg under a stream of water, gently peel it. The eggs will be soft and pliable, so take care not to squeeze too hard lest you crack or puncture the whites.
• If prepping ahead, place the eggs in a container lined with a folded paper towel.

3. Peel and devein the shrimp:

• Rinse the shrimp under cold water and then blot dry on paper towels.
• Peel the shrimp, removing the shells but leaving the tail sections on.
• Use a paring knife to cut a shallow slit down the back of each shrimp. Remove the dark vein running along the back.
• If prepping ahead, place the shrimp in a plastic bag.

4. Make the lemon-garlic butter:

• Place the butter into a microwave-proof container.
• Use a swivel peeler to remove 2 or 3 strips of zest from the lemon. Mince the zest, and add it to the container.
• Squeeze the lemon juice into the container.
• Mince the garlic and add it to the container.
• Heat the lemon-garlic mixture in the microwave oven just until melted.
• Season with salt.

5. If necessary, make the Sherry Vinaigrette.

HOLD: Store all ingredients in the refrigerator up to 3 days.

COOK! Finish and plate your dinner.

6. If necessary, bring the sherry vinaigrette to room temperature.

7. Preheat a gas or charcoal grill to high heat; alternatively, preheat a grill pan on the stovetop.

8. Assemble the salad and fabricate the parsley garnish:

• Place a strainer in the sink and pour the white beans and their cooking liquid into it. Shake the strainer to remove as much liquid as possible. Handle the beans gently to keep them intact.
• Cut the tomato into rough ¼-inch dice and spread on a paper towel to drain.
• Cut the yellow bell pepper into rough ¼-inch dice.
• Cut the onion into rough ¼-inch dice.
• Combine the white beans, yellow bell pepper, onion, green beans, carrots, and tomatoes in a bowl and gently mix together.
• Chop the parsley and place it in a small container.

9. Prepare the ciabatta for grilling:

• Cut the ciabatta into ½-inch-thick slices and place them on a sheet tray lined with aluminum foil.

10. Assemble the shrimp skewers:

• If you prepped ahead, rinse the shrimp under cold water and then blot dry on a paper towel.
• Line a sheet tray with aluminum foil and then place a sheet of parchment or wax paper on top.
• Thread the shrimp onto doubled skewers, portioning them evenly. (For an attractive presentation, refer to the photo in the lesson portion of this post.) Place the shrimp skewers on the sheet tray.

11. Dress the white bean salad:

• Drizzle the sherry vinaigrette into the bowl of salad vegetables, and then toss gently to generously coat all of the vegetables with the dressing.
• Evaluate the seasoning and, if necessary, adjust the salt.

12. Grill the bread and the shrimp skewers:

• If necessary, re-melt the lemon-garlic butter in a microwave oven.
• Brush the top of the bread slices with a little of the lemon-garlic butter . Place the slices on the grill, butter-side-down, and toast them until crisp and showing some grill marks. Brush the tops with butter and turn over. Grill until toasted on both sides. Place the slices back on the tray, and wrap loosely with foil to keep warm.
• Brush the top of the shrimp skewers with the lemon-garlic butter, then lightly season them with smoked paprika and salt.
• Place the shrimp skewers on the grill, seasoned-side-down, and grill for about 1 minute. Remove the parchment from the tray and discard it.
• Turn over the shrimp skewers, baste with the butter, season with paprika and salt, and grill about 40 seconds longer until the shrimp intensify in color, show some grill marks, and are gently curled.
• Pour any remaining lemon-garlic butter into a small pitcher or ramekin.
• Transfer the skewers to the tray and wrap loosely with the aluminum foil.

13. Plate:

• Line each cool dinner plate with 2 lettuce leaves.
• Mound a portion of the white bean salad onto each plate.
• Place a shrimp skewer diagonally across the salad on each plate.
• Pour any juices from the shrimp onto the shrimp skewers.
• Plant a bread slice upright in the white bean salad, placing it behind the shrimp skewer on each plate. Place the remaining bread in a bread basket.
• Cut each egg in half and place one half on either side of the skewer on each plate
• Sprinkle each egg half with paprika and some salt.
• Sprinkle a line of parsley atop each shrimp skewer.
• Garnish each plate with black olives.
• Reheat the lemon-garlic butter in a microwave oven.
• Serve the extra bread and lemon-garlic butter on the side.