Grilled Shrimp Panzanella

Grilled Shrimp Panzanella

Makes: 10 servings

Yield: 16 cups

Prep: 40 mins

Grill: 14 mins

Chill up to 2 hours

 

Ingredients:

•  1 1/2 pound large fresh or frozen shrimp with tails, peeled and deveined

•  3/4 cup olive oil

•  1/2 cup white balsamic vinegar or balsamic vinegar

•  3 tablespoons lemon juice

•  2 cloves garlic, minced

•  3/4 teaspoon salt

•  3/4 teaspoon freshly ground black pepper

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

•  2 medium zucchini, halved lengthwise

•  1 pound loaf ciabatta bread, cut into 1-inch-thick slices

•  4 roma tomatoes, halved

•  1/2 cup coarsely chopped fresh basil (optional)

•  1/2 cup coarsely chopped fresh parsley (optional)

•  1/2 cup Kalamata olives, pitted and halved (optional)

 

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.

 

from the test kitchen*Tip:

• Soak wooden skewers in water for at least 30 minutes before using.

 

Nutrition facts (Grilled Shrimp Panzanella):

• Servings Per Recipe 10,

• cal. (kcal) 331,

• Fat, total (g) 18,

• chol. (mg) 88,

• sat. fat (g) 3,

• carb. (g) 29,

• Monosaturated fat (g) 12,

• Polyunsaturated fat (g) 2,

• dietary fiber (g) 2,

• sugar (g) 6,

• protein (g) 14,

• vit. A (IU) 1409,

• vit. C (mg) 62,

• Thiamin (mg) 0,

• Riboflavin (mg) 0,

• Niacin (mg) 2,

• Pyridoxine (Vit. B6) (mg) 0,

• Folate (µg) 44,

• Cobalamin (Vit. B12) (µg) 1,

• sodium (mg) 761,

• Potassium (mg) 347,

• calcium (mg) 71,

• iron (mg) 2,

• Percent Daily Values are based on a 2,000 calorie diet

 

Source: BHG