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Grilled Shrimp Panzanella

Grilled Shrimp Panzanella

Makes: 10 servings

Yield: 16 cups

Prep: 40 mins

Grill: 14 mins

Chill up to 2 hours



•  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)



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



Spinach Salad with Grilled Shrimp


An Asian-flavored vinaigrette with an orange juice kicker is the secret to this simple salad, while ginger and cumin give the shrimp skewers nice spice. Since the shrimp only cooks for three minutes, this recipe gives you a good chance to try a grilled dessert after dinner.

You can add a piece of crusty bread to make this simple salad a complete meal.

Yield: 6 servings (serving size: 1 1/3 cups salad and 1 shrimp skewer)





•  2 tablespoons rice vinegar

•  2 tablespoons fresh orange juice

•  1 1/2 tablespoons extravirgin olive oil

•  1 tablespoon honey

•  1 tablespoon low-sodium soy sauce

•  1/2 teaspoon grated peeled fresh ginger

•  1/2 teaspoon salt

•  1/8 teaspoon crushed red pepper


•  2 teaspoons extravirgin olive oil

•  1 teaspoon grated peeled fresh ginger

•  1/2 teaspoon ground cumin

•  1/4 teaspoon salt

•  1/4 teaspoon black pepper

•  2 garlic cloves, minced

•  2 pounds large shrimp, peeled and deveined

•  Cooking spray



•  8 cups baby spinach (about 8 ounces)

•  2 cups thinly sliced shiitake mushroom caps (about 4 ounces)

•  3/4 cup thinly vertically sliced red onion



1.  Prepare grill.

2.  To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.

3.  To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.

4.  To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.



Caprial and John Pence, Cooking Light




Source: CookingLight


From EatingWell: July/August 2009

Grilled shrimp is perfectly accented by this light, summery pineapple-melon salsa. The flavors are bright and fresh, just right for a hot day. Use just one melon or any combination of melons—including watermelon—for the versatile salsa. For best flavor marinate the shrimp overnight.



  • 1 pound raw shrimp, (16-20 per pound), peeled and deveined (see Note)
  • 2 tablespoons canola oil, divided
  • 2 teaspoons finely grated fresh ginger, divided
  • 2 teaspoons minced seeded jalapeño, divided
  • 2 cups finely diced firm ripe melon
  • 1 cup finely diced fresh pineapple
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced red onion
  • 3 tablespoons rice vinegar
  • 2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
  • 1/2 teaspoon kosher salt
  • 4 large lettuce leaves, such as Boston, romaine or iceberg
  • 4 lime wedges



1. Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño in a medium bowl. Cover and refrigerate for 4 hours or up to 24 hours.

2. Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño. Refrigerate until cold, about 30 minutes or up to 4 hours.

3. About 20 minutes before serving, preheat grill to high.

4. Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end. Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side. When cool enough to handle, slide the shrimp off the skewers.

5. To serve, arrange one large lettuce leaf on each dinner plate. Spoon salsa onto the lettuce and top with shrimp. Garnish each serving with a lime wedge and a mint sprig, if using.



Make Ahead Tip: Marinate the shrimp (Step 1) for up to 24 hours. Cover and refrigerate the salsa (Step 2) for up to 4 hours. | Equipment: Four 8- to 10-inch skewers

Note: To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.



Per serving: 211 calories; 8 g fat ( 1 g sat , 5 g mono ); 168 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 19 g protein; 2 g fiber; 352 mg sodium; 501 mg potassium.

Nutrition Bonus: Vitamin C (97% daily value), Vitamin A (24% dv), Iron (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 fruit, 2 1/2 lean meat, 1 fat


Source: EatingWell




From EatingWell: June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.




  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup low-fat plain yogurt
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon hot sauce, such as


  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 36 raw shrimp, peeled and deveined (about 1 pound)



1.  To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.

2.  Preheat grill to high.

3.  To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack (see Tip). Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.



Make Ahead Tip: Cover the rémoulade sauce and refrigerate for up to 1 day. | Equipment: Four 12-inch skewers (see Tip, below)

When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn’t protect them.)

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)



Per serving: 114 calories; 5 g fat ( 1 g sat , 1 g mono ); 101 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 12 g protein; 1 g fiber; 379 mg sodium; 135 mg potassium.

Nutrition Bonus: Selenium (28% daily value), Vitamin A (15% dv).

Exchanges: 2 very lean meat, 1 fat


Source: EatingWell