Grilled Shrimp Panzanella

Grilled Shrimp Panzanella
Write a review
Print
Ingredients
  1. 1 1/2 pound large fresh or frozen shrimp with tails, peeled and deveined
  2. 3/4 cup olive oil
  3. 1/2 cup white balsamic vinegar or balsamic vinegar
  4. 3 tablespoons lemon juice
  5. 2 cloves garlic, minced
  6. 3/4 teaspoon salt
  7. 3/4 teaspoon freshly ground black pepper
  8. 2 large red and/or yellow sweet peppers, halved and seeded
  9. 2 medium zucchini, halved lengthwise
  10. 1 1 pound loaf ciabatta bread, cut into 1-inch-thick slices
  11. 4 roma tomatoes, halved
  12. 1/2 cup coarsely chopped fresh basil (optional)
  13. 1/2 cup coarsely chopped fresh parsley (optional)
  14. 1/2 cup Kalamata olives, pitted and halved (optional)
Instructions
  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.
  7. From the Test Kitchen
*Tip
  1. Soak wooden skewers in water for at least 30 minutes before using.
Holidays https://holidayspage.net/