Inner Chef

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Grilled Shrimp Panzanella

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Grilled Shrimp Panzanella                           Makes: 10 servings

(This one may not be so fast, but it is amazing!)

Ingredients

1 ½ lb. fresh or frozen shrimp with tails, peeled and deveined

¾ cup olive oil

½ cup white balsamic vinegar or balsamic vinegar

3 tablespoons lemon juice

2 cloves garlic, minced

¾ teaspoon salt

¾ teaspoons freshly ground black pepper

2 large red and/or yellow sweet peppers, halved and seeded

2 medium zucchini, halved lengthwise

1 (1 lb.) loaf Ciabatta bread, cut into 1-inch-thick slices

4 Roma tomatoes, halved

½ cup coarsely chopped fresh basil

½ cup coarsely chopped fresh parsley

½ cup Kalamata olives, pitted and halved (optional)

You will need skewers for this one. If using wooden skewers; remember to soak them in water for at least 30 minutes before using them on the grill.

Directions

  1. Thaw shrimp, if frozen. In a medium bowl combine oil, vinegar, lemon juice, garlic, salt, and black pepper. Thread shrimp onto six 12-inch wooden skewers.* Brush shrimp with about 3 tablespoons of the oil mixture, reserving the remaining mixture.
  2.  For a charcoal or gas grill, grease grill rack. Place skewers on the grill rack directly over medium heat. Cover and grill for 4 minutes or until shrimp are opaque, turning once halfway through grilling. Remove from grill; set aside on a large baking sheet.
  3. Brush sweet peppers and zucchini with oil mixture. Add to grill. Cover and grill about 8 minutes or until crisp-tender and lightly charred, turning once halfway through grilling. Remove from grill; set aside on a large baking sheet.
  4. Brush bread slices and tomatoes with some of the reserved oil mixture. Add to grill. Cover and grill about 2 minutes or until bread is lightly toasted and tomatoes are softened, turning once halfway through grilling.
  5.  Remove shrimp from skewers and transfer to a very large bowl. Cut sweet peppers, zucchini, and bread into 1-inch pieces; add to bowl. Drizzle with any remaining oil mixture. If desired, add basil, parsley, and olives; toss to combine.
  6.  Serve salad immediately or chill for up to 2 hours.

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