Preheat a grill or broiler to high. Toss the shrimp with 2 tablespoons oil, 1 teaspoon lemon zest and half the chopped Chile and season with salt and pepper. Toss to mix and thread onto parallel skewers, pushing the shrimp together on the skewers. Toss the beans with the remaining lemon zest, chopped chile, 1 tablespoon of olive oil and season with salt and pepper.
Combine the lemon juice with the remaining olive oil in a jar with a tightly fitting lid. Season with salt and pepper and shake well. Set aside.