Grilled Shrimp Panzanella
Share
Grilled Shrimp Panzanella
Rated 5.0 stars by 1 users
Category
Seafood
Cuisine
Mediterranean
Servings
4-6
This Mediterranean-style panzanella salad features classic toasted Italian bread and fresh tomatoes, but it's the briny capers, plump olives, and grilled spiced shrimp that make this dish memorable.
Author:Adapted from foodnetwork.com
Ingredients
- One 1-pound loaf crusty Italian bread, cut into 1-inch cubes (12 cups)
-
½ cup plus 2 tablespoons Fustini's SELECT Delicate olive oil
- ¼ teaspoon red pepper flakes
- Kosher salt to taste
- 1 ½ lbs large shrimp, peeled and deveined
-
¼ cup Fustini's Vinoso red wine vinegar
- 1 ½ lbs cherry tomatoes (various colors) whole
- 1 red onion, cut in half and sliced
- 1 cup broccoli florets
- 1 red pepper, seeded and sliced
-
¾ cup pitted Gordal olives, sliced
- 3 garlic cloves, grated
-
2 tablespoons drained capers, chopped
- ½ cup feta, crumbled
- ½ cup fresh basil, chopped
Directions
Preheat the oven to 375 degrees F.
- Spread the bread on a baking sheet, drizzle with olive oil and bake until desired crispiness, 10 to 25 minutes. Allow to cool.
- Preheat a grill to medium-high. In a small bowl, whisk together 2 tablespoons olive oil, red pepper flakes and a pinch of salt in a large bowl. Add the shrimp, tomato, onion, broccoli, and red pepper, toss. Set aside while you assemble the salad.
- Whisk the vinegar, remaining 1/2 cup olive oil, and feta in another large bowl. Add the olives, garlic, capers, toasted bread cubes and basil. Toss and let sit at room temperature while you grill the shrimp and veggies.
- Grill the shrimp, turning once, until just opaque, 3 to 4 minutes. Grill the vegetables until softened and slightly charred. Once the shrimp is cooked through and veggies are done, add the vegetables and grilled shrimp to the salad and toss once more. Garnish with additional feta before serving.