Grilled Shrimp-and-Green Bean Salad

Photo: Beth Dreiling; Styling: Rose Nguyen
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Soak: 30 Minutes
Chill: 15 Minutes
Grill: 4 Minutes


Ingredients

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

Preparation

  1. 1. Soak wooden skewers in water to cover 30 minutes.
  2. 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.
  3. 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.
  4. 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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