Grilled Shrimp Panzanella With Basil

Con Poulos

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Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

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

Directions

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.
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.
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.

By Dawn Perry, August 2011

See Nutritional Information for this recipe »

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.

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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.