Photo: Beth Dreiling; Styling: Rose Nguyen
Prep Time
30 Mins
Soak Time
30 Mins
Cook Time
4 Mins
Chill Time
15 Mins
Grill Time
4 Mins
Yield
Makes 4 to 6 servings

How to Make It

Step 1

Soak wooden skewers in water to cover 30 minutes.

Step 2

Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.

Step 3

Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.

Step 4

Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers; toss with green beans, bacon, Parmesan cheese, almonds, and remaining 3/4 cup Basil Vinaigrette. Serve over hot cornbread, if desired.

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