Grilled Shrimp Panzanella |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 21 |
|
I like to liven up typical tossed salad with tender grilled shrimp, bread cubes and feta cheese. The colorful dish is an attractive addition to party buffets. Ingredients:
1-1/2 cups italian salad dressing, divided |
1 pound uncooked jumbo shrimp, peeled and deveined |
1 loaf (14 ounces) ciabatta bread, halved lengthwise |
8 cups torn mixed salad greens |
3 plum tomatoes, quartered |
1 cup (4 ounces) crumbled feta cheese |
1 medium red onion, chopped |
1/2 cup chopped ripe olives |
4 garlic cloves, minced |
Directions:
1. Pour 1 cup salad dressing in a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
2. Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted. Cut bread into cubes; set aside.
3. Drain and discard marinade. Thread shrimp on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.
4. In a large bowl, combine salad greens and remaining dressing; toss to coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and bread cubes; toss to combine. Yield: 21 servings (3/4 cup each).
|
|