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Grilled Shrimp Panzanella

Serves: 4 servings

  • 1½ pounds large shrimp, peeled and deveined
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt and black pepper
  • 1 small baguette, cut in half lengthwise
  • 3 cups (3-4 large) tomatoes - heirloom if you can get them!
  • I cup of fresh basil, chopped (save the little leaves for garnish
  1. 1. Heat grill to medium-high. Toss the shrimp with 2 tablespoons of the olive oil, and brush the cut side of the bread with a little more olive oil.
  2. 2. Grill the bread until it is golden, about 1-2 minutes per side.
  3. 3. Grill the shrimp for 2 minutes per side. If you have a seafood grilling pan it will be perfect for this - if not, just lay them carefully on the grate with tongs.
  4. 4. Cut the baguette into small squares and place in a large bowl. Add the shrimp, baguette, tomatoes, and basil with the vinegar, the remaining oil and salt and pepper to taste.

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Article printed from Framed Cooks: http://www.framedcooks.com