Meanwhile, combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally.
Preheat grill to 350° to 400° (medium-high) heat.
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.
Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.
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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I LOVE this recipe for a light and innovative summer supper. I have served it as everyday fare and for company with rave reviews. The flavors are bold and the look of the dish on cornbread shows fantastic color combinations. I took leftovers to work and everyone who walked into the lunchroom asked about it from the aroma and look of the dish. I did cook the green beans about 7 minutes and I used my favorite cornbread recipe that has whole kernel corn and yogurt to make it rich and moist. A fantastically easy and light, but filling and flavorful dish!
I tried this recipe and all I have to say about it is....WOW! I didn't serve it on cornbread either. Just mix it all up and serve it on a plate, looks really pretty! I cooked the green beans 6 minutes instead of 4 also as they were a little too crisp for me. This is an excellent recipe. Give it a try! Awesome!
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