Grilled Shrimp Panzanella
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I like to liven up typical tossed salad with grilled shrimp, bread cubes and feta cheese. The colorful dish is an attractive addition to pastry buffets. * This recipe is Diabetic Friendly! *
Veronica Callaghan Glastonbury, Connecticut
Grilled Shrimp Panzanella Recipe
Grilled Shrimp Panzanella
1 ½ cups Light Italian Dressing, divided
1 lb. uncooked jumbo or medium shrimp, peeled and deveined
1 loaf (14 oz.) ciabatta bread, halved lengthwise
8 cups torn mixed salad greens
3 plum tomatoes, quartered
1 cup (4 oz.) crumbled feta cheese
1 medium red onion, chopped
½ cup chopped ripe olives
4 garlic cloves, minced
Pour 1 cup salad dressing in a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
Meanwhile, brush bread with ¼ cup salad dressing. Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted. Cut bread into cubes; set aside.
Drain and discard marinade. Thread shrimp on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.
In a large bowl, combine salad greens and remaining dressing toss to coat. Add tomatoes, cheese, onions, olives, shrimp and bread cubes; toss to combine. 12 servings
(Recipe for Grilled Shrimp Panzanella was on www.tasteofhome.com, 2014)
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