How to Make It
Toss together shallot and lime juice in a small bowl; set aside. In a large bowl, gently toss together nectarines, chile, and 2 tablespoons olive oil. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper, and toss again.
Preheat grill to medium-high (400°F to 450°F). In a medium bowl, toss together long beans, 1 tablespoon olive oil, and 1/2 teaspoon salt. Place long beans on oiled grates (if using green beans, place in a grill basket); grill, covered, turning occasionally, until beans are charred in spots and crisp-tender, about 5 minutes. Transfer beans to a work surface.
Toss together shrimp, remaining 2 tablespoons olive oil, remaining 1 1/2 teaspoons salt, and remaining 1/4 teaspoon black pepper. Place shrimp on grates; grill, uncovered, until shrimp are just cooked through, 2 to 3 minutes per side.
Coarsely chop long beans (leave green beans whole) and transfer to bowl with nectarine mixture. Add shallot mixture. Gently toss, and season with salt to taste. Transfer to a large platter along with any juices in bottom of bowl, and top with grilled shrimp. Sprinkle with basil, mint, and, if desired, flaky salt.