Grilled Shrimp Panzanella

Again we have a recipe from Better Homes and Garden. An amazing recipe. A delicious recipe. A dish that I can't wait to share the leftovers with my sister and brother tomorrow as we spend one of our last Saturdays cleaning out my parent's house. Grilled Shrimp Panzanella. Panzanella is a bread salad. I love bread so of course I would love a bread salad. The dressing was spot on. Just the right taste of balsamic vinegar and lemon juice. 
And we skewered the shrimp using 2 skewers so flipping them was a lot easier. We served the Grilled Shrimp Panzanella on a bed of lettuce, we had some leftover from this week. Definitely a meal we will make again.


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 larger and/or yellow sweet peppers, halved and seeded
2 medium zucchini, halved lengthwise
1 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)

Method -
Thaw shrimp, if frozen. In a medium bowl combine oil, vinegar, lemon juice, garlic, salt, and black pepper. Thread shrimp onto skewers. Brush shrimp with about 3 tablespoons of the oil mixture, reserving the remaining mixture.

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.

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.

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.

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.

Serve salad immediately or chill for up to 2 hours.









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