Warm bean salad with grilled shrimp

Ingredients:

• 1 can (400 g) white beans, drained and rinsed
• 450 g peeled large shrimp
• 2 large raw chorizo ​​sausages (approximately 230 gr.)
• 0.5 cups thinly sliced ​​roasted pepper
• 1 green onion, thinly sliced
• 2 tbsp sherry vinegar or red wine vinegar
• 1/4 tbsp. olive oil plus 2 tbsp. l.
• 1 large head of escarole, cut into 4 pieces lengthwise, including the stalk
• Paprika (hot, sweet or smoked), for topping

Preparation:

1. Preheat grill to medium-high heat.
2. In a large bowl, stir together the white beans, fried peppers, green onions, sherry vinegar, 1/4 teaspoon salt, and a few grinds of pepper. In another large bowl, toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, and freshly ground pepper. Drizzle the escarole slices with 1 tablespoon olive oil; season with salt and pepper.
3. Place the escarole, chorizo, and shrimp on the grill. Grill for 2-4 minutes, until slightly charred in spots, turning once halfway through cooking. Transfer to serving plates.
   
   Turn the shrimp and sausages once during cooking and cook until fully cooked through, about 5 minutes for the shrimp and 10 minutes for the sausages. Add the shrimp to the bean mixture. Place the chorizo ​​on a cutting board and slice into 1-cm-thick slices; add to the beans and toss.
4. Spoon the mixture over the salad; drizzle each serving with 1 tablespoon olive oil. Sprinkle with paprika.