One-Skillet Shrimp and Cannellini Beans in Tomato-Chile Broth

INGREDIENTS

1 lb

Shrimp, large

Fresno chiles, small

Garlic cloves

Large or 2 small shallots

2 pints

Multicolored cherry tomatoes

1/2 cup

Castelvetrano olives, pitted

Kosher salt

4 tbsp

Olive oil

1 tbsp

Sherry vinegar or red wine vinegar

Basil leaves and country-style bread

1 15 ounce can

Cannellini (white kidney) beans, rinsed, patted dry