Paprika Shrimp and Green Bean Saute

4 	cups green beans, trimmed
¼ 	cup extra-virgin olive oil
¼  	cup minced garlic
2 	teaspoons paprika
1 	pound raw shrimp (21-25 per pound), peeled and deveined 
2 	(16 ounce) cans large butter beans or cannellini beans, rinsed
¼ 	cup sherry vinegar or red-wine vinegar
½ 	cup chopped fresh parsley, divided
	Freshly ground pepper

Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in butter beans (or cannellini) and vinegar; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley. Divide the green beans among 4 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining ¼ cup parsley.

Yield: 4 servings