Photo: Beth Dreiling Hontzas; Styling: Lydia Pursell
Prep Time:
38 Mins
Other Time:
40 Mins
Yield:
4 to 6 servings

How to Make It

Step 1

Soak wooden skewers in water to cover 30 minutes.

Step 2

Meanwhile, combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally.

Step 3

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

Step 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.

Step 5

Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.

Step 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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Ratings & Reviews

LouisePearl's Review

greenjeans1000
May 06, 2014
This combination with the Basal Vinaigrette dressing is amazing! I almost didn't make the cornbread, but I'm so glad that I did. All of the flavors together are terrific!

SallieC's Review

SallieC
August 02, 2010
I LOVE this recipe for a light and innovative summer supper. I have served it as everyday fare and for company with rave reviews. The flavors are bold and the look of the dish on cornbread shows fantastic color combinations. I took leftovers to work and everyone who walked into the lunchroom asked about it from the aroma and look of the dish. I did cook the green beans about 7 minutes and I used my favorite cornbread recipe that has whole kernel corn and yogurt to make it rich and moist. A fantastically easy and light, but filling and flavorful dish!

greenjeans1000's Review

LouisePearl
June 21, 2010
I tried this recipe and all I have to say about it is....WOW! I didn't serve it on cornbread either. Just mix it all up and serve it on a plate, looks really pretty! I cooked the green beans 6 minutes instead of 4 also as they were a little too crisp for me. This is an excellent recipe. Give it a try! Awesome!