Peppered Shrimp & Green Bean Salad

Preheat oven to 400 degrees F. Line a large shallow baking pan with nonstick foil. Toss potatoes with 1 tablespoon of the oil in a large bowl. Spread potatoes in the prepared pan. Roast 10 minutes.

Toss green beans with 1 tablespoon oil in the same large bowl. Add beans to potatoes in pan. Roast 15 minutes more or until vegetables are tender.

Meanwhile, rinse shrimp; pat dry. Heat the remaining 1 teaspoon oil over medium heat in a large skillet. Add shallots and garlic; cook and stir 2 to 3 minutes or until shallots are tender. Add shrimp, sherry vinegar, honey, pepper and salt. Cook and stir 1 to 2 minutes more or until shrimp are opaque.

To serve, combine roasted vegetables and shrimp mixture. Sprinkle with parsley and pine nuts.