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Grilled Shrimp Panzanella

Makes: 10 servings Yield: 16 cups
Prep 40 mins Grill 14 mins Chill 1 hr to 2 hrs
Grilled Shrimp Panzanella
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 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,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 6,
  • pro. (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 (g) 44,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 761,
  • Potassium (mg) 347,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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