Grilled Shrimp Panzanella With Basil

Grilled Shrimp Panzanella With Basil
Con Poulos
This summery salad combines shrimp with grilled bread, juicy tomatoes, and fresh basil.

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Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

4
tablespoons
olive oil, plus more for the grill
1 1/2
pounds
peeled and deveined large shrimp (raw)
1
teaspoon
finely grated lemon zest, plus 2 tablespoons lemon juice
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

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Toss the shrimp with the lemon zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a large bowl. Brush the baguette with 1 tablespoon of the remaining oil.
  3. 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.
  4. In a separate 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.
Dawn Perry
July 2011

Nutritional Information

  • Per Serving
  • Calories 521
  • Fat 18 g
  • Sat Fat 3 g
  • Cholesterol 259 mg
  • Sodium 996 mg
  • Protein 44 g
  • Carbohydrate 46 g
  • Sugar 9 g
  • Fiber 6 g
  • Iron 8 mg
  • Calcium 176 mg
What does this mean? See Nutrition 101.

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