Grilled Shrimp Panzanella

With the addition of grilled shrimp and some fresh vegetables, a classic Italian salad becomes an easy dinner recipe.

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4.0 by 42 people

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  • Makes: 10 servings
  • Makes: 16 cups
  • Prep: 40 mins
  • Grill: 14 mins
  • Chill: 1 hr to 2 hrs

Grilled Shrimp Panzanella

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.

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Nutrition Facts (Grilled Shrimp Panzanella)

  • Per serving:
  • 331 kcal ,
  • 18 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 88 mg chol. ,
  • 761 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 6 g sugar ,
  • 14 g pro.
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