Grilled Shrimp Panzanella


1 1/2 pounds peeled and deveined large shrimp
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
4 tablespoons olive oil
kosher salt and black pepper
1 small baguette (about 8 ounces), split lengthwise
2 1/2 pounds heirloom or beefsteak tomatoes, cut into wedges
2 cups fresh basil leaves


1. Heat grill to medium-high. In a large bowl, toss the shrimp with the lemon zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper. Brush the baguette with 1 tablespoon of the remaining oil.
2. Grill the baguette and shrimp, uncovered, until the baguette is golden and crisp, about 1 minute per side, and the shrimp are opaque throughout, 2 to 3 minutes per side. Cut the baguette into bite-size pieces.
3. In a second large bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve either hot or at room temperature.

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