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Grilled Shrimp Panzanella With Basil

Grilled Shrimp Panzanella With Basil
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2011

Nutritional Information

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

Quick Tip

For a vegetarian take on this refreshing salad, omit the shrimp and toss in halved bocconcini (small balls of fresh mozzarella) and thinly sliced red onion.

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