Prep Time
38 Mins
Other Time
40 Mins
Yield
4 to 6 servings
Photo: Beth Dreiling Hontzas; Styling: Lydia Pursell

How to Make It

Step 1

Soak wooden skewers in water to cover 30 minutes.

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 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.

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