SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Grilled Shrimp Panzanella

Makes: 10 servings Yield: 16 cups
Prep 40 mins Grill 14 mins Chill 1 hr to 2 hrs
Grilled Shrimp Panzanella
  • 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)

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,
  • Monounsaturated 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe