Grilled Shrimp and Escarole

Ingredients

• 1 14-ounce can white beans, drained and rinsed
• 1/2 cup thinly sliced jarred roasted red peppers
• 1 scallion, thinly sliced
• 2 tablespoons sherry vinegar or red wine vinegar
• Kosher salt and freshly ground pepper
• 1 pound peeled and deveined large shrimp
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 large head escarole, quartered lengthwise through the root
• 2 large links fresh chorizo (about 8 ounces)
• Paprika (hot, sweet or smoked), for topping

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