Recipes Salads Shrimp and Green Bean Salad with Marjoram Be the first to rate & review! By Cesare Casella Updated on May 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Simon Watson Yield: 12 Ingredients 2 bay leaves Two 3-inch strips lemon zest Fine sea salt or kosher salt 2 1/4 pounds medium shrimp, shelled and deveined 2 1/4 pounds thin green beans or haricots verts 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/4 cup fresh lemon juice 2 1/2 tablespoons chopped flat-leaf parsley 1 1/2 tablespoons chopped marjoram Freshly ground pepper Directions Bring a large pot of water to a boil. Add the bay leaves, zest and 3 tablespoons of sea salt. Add the shrimp and cook until they start to curl, about 2 minutes. With a slotted spoon, transfer the shrimp to a bowl to cool. Cut the shrimp in half lengthwise and return to the bowl. Bring the water back to a boil and add the green beans. Cook until tender, about 5 minutes. Drain the beans and refresh them under cold water. Discard the bay leaves and lemon zest. Pat the beans dry and add them to the shrimp. In a small bowl, whisk the olive oil with the lemon juice, parsley, marjoram, 3/4 teaspoon of salt and 1/4 teaspoon of pepper until well combined. Pour the dressing over the shrimp and green beans and toss well to coat. Transfer the salad to a large platter and serve. Make Ahead The shrimp, beans and dressing can be refrigerated, separately, overnight. Toss just before serving. Rate it Print