Ingredients
1 1/2 pounds baby potatoes
1 1/4 pounds green beans, trimmed
6 large eggs, room temperature
1 1/2 pounds shell-on jumbo shrimp, deveined
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
6 flatbreads, such as naan
6 mini cucumbers, thinly sliced on the bias
Green-leaf, red-oak, or butter lettuce leaves, for serving
Avocado Cream Sauce, for serving
Mustard-Mint Vinaigrette, for serving
Flaky sea salt, such as Jacobsen, for serving
Preparation
Bring a pot filled with 1 inch of water and lined with a steamer basket to a boil. Add potatoes and steam, covered, until tender and easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a colander.
Add beans and eggs to pot and steam, covered, until beans are bright green and crisp-tender, and eggs are set with jammy yolks, 7 to 8 minutes. Transfer beans and eggs to colander with potatoes; let cool completely. Halve potatoes and peel eggs. Cover and refrigerate potatoes, eggs, and beans until ready to serve, or up to 1 day.
Preheat grill to medium-high. Skewer shrimp, brush with oil, and season generously with salt and pepper. Grill, flipping once, until opaque and just cooked through, 4 to 5 minutes total. Meanwhile, brush flatbreads with oil and grill, flipping once, until warm and lightly charred in places, about 2 minutes total.
Transfer grilled shrimp and flatbreads to a large platter or board along with potatoes, beans, cucumbers, lettuce leaves, sauce, vinaigrette, and flaky salt. Halve eggs and add to platter; serve.
