Grilled Shrimp and Escarole

Name: Grilled Shrimp and Escarole
Ingredients: 1 14-ounce can white beans, drained and rinsed; 1/2 cup thinly sliced jarred roasted red peppers; 1 scallion, thinly sliced; 2 tablespoons sherry vinegar or red wine vinegar; Kosher salt and freshly ground pepper; 1 pound peeled and deveined large shrimp; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 large head escarole, quartered lengthwise through the root; 2 large links fresh chorizo (about 8 ounces); Paprika (hot, sweet or smoked), for topping