Ingredients
For 4 Serving(s)
grilled-shrimp-panzanella-with-basil
- 4 T olive oil
- 1 1/2 lb shrimp
- 1 t lemon zest
- 2 T lemon juice
- 8 oz bread
- 2 1/2 lb heirloom tomatoes
- 2 c basil leaves
Grilled Shrimp Panzanella with Basil Directions
- Heat a grill to medium-high. When hot, clean grate with a grill brush. Just before you're ready to grill, oil the grate.
- Place the shrimp in a large bowl. Toss with lemon zest, 1 tablespoon of the oil, and 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Brush the cut sides of the baguette with 1 tablespoon of the oil.
- Gril the shrimp uncovered until opaque throughout, 2-3 minutes per side. Grill the baguette until golden and crisp, 1 minute per side. Slice the baguette into bite-sized pieces. In a small bowl, whisk together the lemon juice, last 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. In a large, separate serving bowl, combine the shrimp, baguette pieces, tomatoes, and basil. Drizzle with the lemon and oil dressing, and toss to coat. Enjoy!