Grilled Shrimp Panzanella
- Level: Easy
- Yield: Serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 557
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 47
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 31
- Cholesterol
- 183
- Sodium
- 948
- Total: 1 hr 10 min (includes cooling time)
- Active: 35 min
Ingredients
One 1-pound loaf crusty Italian bread, cut into 1-inch cubes (12 cups)
1/2 cup plus 2 tablespoons olive oil
3 cloves garlic, grated
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt, plus more to taste
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup red wine vinegar
2 pounds tomatoes (red and/or yellow), cut into 1-inch chunks
1 small red onion, thinly sliced
3/4 cup pitted Kalamata olives, thinly sliced
2 tablespoons drained capers, chopped
1/2 cup fresh basil, chopped
Directions
- Preheat the oven to 275 degrees F.
- Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to 25 minutes. Allow to cool.
- Preheat a grill to medium-high.
- Whisk together 2 tablespoons olive oil, the garlic, red pepper flakes and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad.
- Whisk the vinegar and remaining 1/2 cup olive oil in another large bowl. Add the tomatoes and onion, then season with 1/2 teaspoon salt. Add the olives, capers, bread cubes and basil. Toss and let sit at room temperature while you grill the shrimp.
- Grill the shrimp, turning once, until just opaque, 3 to 4 minutes. Once the shrimp are cooked, taste a bread cube. If it's a bit dry, drizzle the salad with a few tablespoons of water and toss. Add the grilled shrimp to the salad and toss once more before serving.