Grilled Shrimp Panzanella

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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)