1 lb courgettes
2 lb broad beans in their pods or
8-12 oz frozen broad beans
4 oz shelled shrimps
DRESSING...
4 tbsps olive oil
1 tbsp balsamic or sherry vinegar
1 tbsp tarragon or parsley, chopped
salt & pepper
Instructions...
1) Make the dressing. Put the ingredients together in a
screw top jar and shake well. Taste and adjust
seasoning.
2) Trim the courgettes and cut in half lengthways. Turn in
2 tbsps of the dressing and leave for at least 20
minutes while you pod the beans.Grill the courgettes
under a high heat until tender and streaked with dark
brown. Slice.
3) Meanwhile cook the beans in boiling salted water.Slit
the skins of the larger ones and squeeze gentlt to pop
out beans.Toss the hot shelled beans and courgettes in
enough dressing to coat and leave to cool.
4) Add the shrimps then taste and adjust the seasoning
adding more dressing if needed. Serve at room
temperature with crusty bread.
