Grilled Shrimp Panzanella Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1/2 cup sherry vinegar |
1/4 cup extra-virgin olive oil |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 pound large shrimp, peeled and deveined |
6 (1-inch-thick) slices day-old country-style bread |
8 ounces red cherry tomatoes, halved |
8 ounces yellow teardrop tomatoes, halved |
1/3 cup pitted kalamata olives, coarsely chopped |
1/4 cup chopped fresh basil |
salt and freshly ground pepper to taste |
Directions:
1. Preheat grill to medium-high heat (350° to 400°).
2. Whisk together first 5 ingredients in a small bowl.
3. Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.
4. Cut bread into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.
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