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.
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.
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.
Wow, this is such a simple recipe and sooooo good. A winner for the whole family, including my picky teenager son who asks for seconds! Skipped the cornbread, it is a meal in itself. We make it at least once a month.
Wow! What a wonderful recipe! I made it as an entree for only three of us so I cut the recipe in half; we could have easily eaten more so I think it will serve only 4. I also added some romaine lettuce and spring mix to give it more "salad" and we loved it! I think this would make a great pasta salad or the shrimp and vinaigrette over brown rice would make a wonderful dish. Will definitely be making this again and share with our friends!
This is one of our favorite summer dinners. It is easy, relatively quick to make and company worthy. If you make this, you don't have to worry about much else for your meal. I use a grilling stir fry pan for my shrimp, though, instead of skewers...saves a little time since it all gets mixed together anyway.
i've made this dish twice. the first time, i grilled the shrimp on the grill as instructed, but didn't make the cornbread. the second time i made it, i grilled the shrimp in a skillet...both times it was excellent! I served the dish with some rice.
I made this recipe for two holiday parties, and my email box is stuffed full of requests for the recipe...from both parties. I might cut the olive oil back a bit, and since it was chilly, I roasted the shrimp in the oven instead of grilling (but grilled tastes better). I love this recipe...love it!
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