Photo by: Photo: Beth Dreiling Hontzas; Styling: Lydia Pursell

Grilled Shrimp-and-Green Bean Salad

  • Yield: 4 to 6 servings


  • 8 none (12-inch) wooden skewers
  • 2 pounds peeled, medium-size raw shrimp (21/25 count)
  • none Basil Vinaigrette, divided
  • 1 1/2 pounds fresh green beans, trimmed
  • 6 none cooked bacon slices, crumbled
  • 1 1/3 cups (5 1/2 oz.) shredded Parmesan cheese
  • 3/4 cup chopped roasted, salted almonds
  • none Cornbread (optional)


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.


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Grilled Shrimp-and-Green Bean Salad Recipe