Grilled Shrimp-and-Green Bean Salad

Photo: Beth Dreiling Hontzas; Styling: Lydia Pursell

Yield:

4 to 6 servings

Recipe from

Recipe Time

Prep: 38 Minutes
Other: 40 Minutes

Ingredients

8 (12-inch) wooden skewers
2 pounds peeled, medium-size raw shrimp (21/25 count)
1 1/2 pounds fresh green beans, trimmed
6 cooked bacon slices, crumbled
1 1/3 cups (5 1/2 oz.) shredded Parmesan cheese
3/4 cup chopped roasted, salted almonds
Cornbread (optional)

Preparation

1. Soak wooden skewers in water to cover 30 minutes.

2. Meanwhile, combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally.

3. Preheat grill to 350° to 400° (medium-high) heat.

4. 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.

5. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.

6. Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers, and toss with green beans, crumbled bacon, Parmesan cheese, roasted almonds, and remaining 3/4 cup Basil Vinaigrette. Serve over hot cooked cornbread, if desired.

Note:

Shelly King, St. Petersburg, Florida,

May 2010