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Photo: Beth Dreiling; Styling: Rose Nguyen Photo by: Photo: Beth Dreiling; Styling: Rose Nguyen

Grilled Shrimp-and-Green Bean Salad

Southern Living MAY 2007

  • Yield: Makes 4 to 6 servings
  • Cook time: 4 Minutes
  • Prep time: 30 Minutes
  • Soak: 30 Minutes
  • Chill: 15 Minutes
  • Grill: 4 Minutes


  • 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)


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

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. 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. 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.