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Grilled Shrimp Panzanella Salad

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Prep time 20 mins
'Grill time 6 mins
Chill time 2 hrs
Yield Makes 4 servings

Ingredients

  • 1/2 cup sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound large shrimp, peeled and deveined
  • 6 (1-inch-thick) slices day-old country-style bread
  • 8 ounces red cherry tomatoes, halved
  • 8 ounces yellow teardrop tomatoes, halved
  • 1/3 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup chopped fresh basil
  • Salt and freshly ground pepper to taste

How to Make It

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

  2. Whisk together first 5 ingredients in a small bowl.

  3. Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.

  4. Cut bread into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.