Grilled Shrimp-and-Green Bean Salad

Soak wooden skewers in water for 30 minutes.Cook the green beans in boiling salted water, covered, for 4 minutes or until crisp; drain. Dip in ice-cold water to stop the cooking process; drain, dry, and transfer to a large bowl.Transfer the shrimp and 3/4 cup basil sauce to a large zippered plastic bag; cover and refrigerate for 15 minutes, turning occasionally. Remove the shrimp from the marinade, drain the marinade. Place shrimp on skewers.Grill, covered, over medium-high heat (350 ° to 400 °) for 2 minutes on each side, or just until the prawns are pink. Remove shrimp from skewers; toss with green beans, bacon, parmesan cheese, almonds, and remaining 3/4 cup basil sauce. Serve with hot cornbread if desired.