I like to liven up typical tossed salad with tender grilled shrimp, bread cubes and feta cheese. The colorful dish is an attractive addition to party buffets. —Veronica Callaghan, Glastonbury, Connecticut
Grilled Shrimp Panzanella
Ingredients
- 1-1/2 cups Italian salad dressing, divided
- 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
- 1 loaf (14 ounces) ciabatta bread, halved lengthwise
- 8 cups torn mixed salad greens
- 3 plum tomatoes, quartered
- 1 cup (4 ounces) crumbled feta cheese
- 1 medium red onion, chopped
- 1/2 cup chopped ripe olives
- 4 garlic cloves, minced
Directions
- Pour 1 cup salad dressing in a large bowl or shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for 30 minutes.
- Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted. Cut bread into cubes; set aside.
- Drain and discard marinade. Thread shrimp on 4 metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.
- In a large bowl, combine salad greens and remaining dressing; toss to coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and bread cubes; toss to combine.
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