Heat the oven to 375°F. Peel and slice the shallots. Peel and chop the garlic. Rinse, dry and chop the parsley. Cut the butter into small pieces. Zest and juice the lemon. In a mixing bowl, toss the shrimp with the shallots, garlic, ½ the parsley, lemon zest, lemon juice and capers. Transfer to a baking dish and sprinkle the butter on top. Bake until shrimp is opaque and cooked through, about 25 minutes.

• Meanwhile, While the shrimp cooks,

• Prepare the salad.

Cut Romano beans in half on an angle. In a 2-quart saucepot, cover the beans with 1 inch of water, season with salt and steam until tender, 3 to 4 minutes. Drain and rinse under cold water.

• While the beans cook,

• Halve the tomatoes.
• Chop the dill.

In a small bowl, combine the vinegar with 2 tablespoons oil and the chopped dill. Season with salt and pepper. In a mixing bowl, combine the beans, tomatoes and almonds. Add the dressing and toss to combine.

Drizzle the shrimp with olive olive oil, season with salt and pepper and garnish with the remaining parsley. Divide the shrimp between two serving plates and serve with the bean and tomato salad on the side.