In a bowl, cover the beans with cold water and soak for at least 4 hours or overnight for convenience.
Drain the beans. In a large pot, cover them with fresh cold water. Add in the onion half, crushed garlic cloves, bay leaf, rosemary and thyme. Set over medium heat and bring to a simmer. Tightly cover the pot, lower the heat and cook the beans, stirring occasionally, until just tender, about 30 minutes (bean cooking times vary widely; add additional boiling water and continue to cook the beans until tender if necessary). Remove from the heat and cool the beans in the water to room temperature. Drain well, removing the onion, garlic, and herbs and transfer to a large bowl.
Position a rack in the upper third of the oven and preheat to 400°F.
In a food processor, combine the cold-pressed olive oil, sage, oregano, garlic puree, the vinegar, Tabasco and 1 teaspoon salt. Process until thick and fairly smooth. Taste and adjust seasoning if necessary.
In a shallow nonreactive dish, stir together the shrimp, with 1/3 of the sage and oregano vinaigrette, reserving the other 2/3 for later use. Cover and let stand at room temperature, stirring occasionally for 1 hour.
On a sheet pan, mix together the diced fennel, 2 tablespoons olive oil, ½ teaspoon salt, and a generous grinding of black pepper. Place in the oven and roast for about 10 minutes, until slightly golden and cooked through.
Prepare a hot charcoal fire or preheat a gas grill (medium-high). When the fire is hot, distribute the wood chips if you are using them. Position the grill rack about 6 inches above the heat.
Lift the shrimp from their marinade, reserving the marinade, and slide them onto 4 or 5 flat metal skewers. Lay the skewered shrimp and pepper quarters on the rack. Cover and grill, turning the shrimp skewers once and basting them often with the marinade, until it’s used up and the shrimp are just cooked through while remaining juicy, about 4 minutes. Turn the peppers 3 or 4 times and cook for 12 to 15 minutes, so that they are evenly charred. Transfer the skewers to a cutting board and place the peppers in a bowl and cover tightly with plastic wrap. Slide the shrimp from the skewers.
Mince the fennel fronds; there should be about 3 tablespoons. Rub away the burned peel, stem and core of the peppers and cut them into thin strips. Add the shrimp, peppers, fennel and fennel fronds to the bowl with the beans.
Pour the leftover 2/3 of the vinaigrette over the contents of the bowl and toss. Adjust the seasonings. Serve within an hour or so of completion, spooned over a bed of the greens.Note: The shrimp can be broiled or sautéed if desired, as well as cooked on a stovetop grill pan, and the peppers roasted indoors by your preferred method. The fennel could also be used raw, and would be perfectly delicious. Alternatively you can use canned beans to substitute for the dried beans, using about 4- 4 ½ cups of canned beans in replacement. For variation, toss in a handful of small, unpitted green olives, such as picholines.