Grilled Shrimp in Roasted Red Pepper Vinaigrette

1. Over a flame or under the broiler, roast the bell pepper, turning often, until the skin is black. Set it aside to cool. Remove the skin without rinsing the pepper. Discard the stems and seeds.

2. In a blender, combine the bell pepper, vinegar, sugar, salt, and pepper. Whir to blend them. Remove the cap on the blender lid and slowly add the olive oil in a thin steady stream. Set the dressing aside.

3. Make a slit down the middle of the shrimp and cut it almost but not quite in half lengthwise (this will make the shrimp curl when cooked).

4. In a skillet, render the bacon until it releases some fat. Add the green beans, salt, and pepper. Cook, stirring often, for 2 minutes or until the bacon is golden.

5. Under a broiler, grill the shrimp for 2 minutes, turning to cook both sides. Turn the oven down to 375 degrees and continue cooking for 1 minute more or until the shrimp are cooked through.

6. On a platter, place the green beans and bacon in the center. Cut the hearts of palm lengthwise into 5 pieces. Starting at the center of the platter, set the pieces from the center to the edge to make a 5-point star. Set a shrimp between each heart of palm. Spoon the bell pepper dressing in circle on top of the shrimp. Grate the Parmigiano on top of the green beans.

Adapted from Andrea Benatti