Bean Salad with Shrimp and Curry Yogurt

I substituted basil for the tarragon as my family hates that herb.  Really flavorful and easy to prepare.  To me the curry sauce seemed superlative but DH said he really liked that part of the dish.  I agree that having flat bread or naan with it would be outstanding.  We had sliced mini baguette on the side tonight.  Will definitely make again and would serve to guests without hesitation.  Peak summer green beans and herbs will be awesome.

Delicious and very easy to make! Will be making again soon

Very pleasantly surprised this was so yummy! I served the shrimp and the green beans separately and the curry yogurt with the shrimp as a dipping sauce. Also grilled some bread, but grilled naan would have been better! Can't wait to make it again and serve to guests.

Holy cow was this delicious. I am all moony over tarragon right now in light of this dish. I totally agree about the yogurt curry sauce though. It was yummy but we hardly used any because the vinaigrette was so fabulous on its own. I can't wait to try it over grilled cauliflower, or summer squash, or broccoli. I think the flavors would also marry equally well with salmon rather than shrimp, though the shrimp was tasty.

Really quite good, and perfect for a warm summer evening. You could definitely serve this to guests - chilled white wine and something like grilled flatbread triangles and raw veggies with hummus would make a simple but elegant summer menu. The only thing I did differently was toss some diced onions in when sautéing the shrimp instead of using minced raw shallots, just because I wanted to use them up. (Also added a pinch of crushed red pepper flakes.) The curry yogurt is tasty but almost feels extraneous; you could skip it entirely and the shrimp and bean mixture is still delicious on it's own. When I make this again I'll probably try it that way. A keeper!