Grilled Shrimp Panzanella

Grilled Shrimp Panzanella

Ingredients

1. 1 1/2 pound large fresh or frozen shrimp with tails, peeled and deveined
2. 3/4 cup olive oil
   
3. 1/2 cup white balsamic vinegar or balsamic vinegar
4. 3 tablespoons lemon juice
5. 2 cloves garlic, minced
6. 3/4 teaspoon salt
7. 3/4 teaspoon freshly ground black pepper
8. 2 large red and/or yellow sweet peppers, halved and seeded
9. 2 medium zucchini, halved lengthwise
10. 1 1 pound loaf ciabatta bread, cut into 1-inch-thick slices
11. 4 roma tomatoes, halved
12. 1/2 cup coarsely chopped fresh basil (optional)
13. 1/2 cup coarsely chopped fresh parsley (optional)
14. 1/2 cup Kalamata olives, pitted and halved (optional)

Instructions

1. Thaw shrimp, if frozen. In a medium bowl combine oil, vinegar, lemon juice, garlic, salt, and black pepper. Thread shrimp onto six 12-inch wooden skewers.* Brush shrimp with about 3 tablespoons of the oil mixture, reserving the remaining mixture.
2. For a charcoal or gas grill, grease grill rack. Place skewers on the grill rack directly over medium heat. Cover and grill for 4 minutes or until shrimp are opaque, turning once halfway through grilling. Remove from grill; set aside on a large baking sheet.
3. Brush sweet peppers and zucchini with oil mixture. Add to grill. Cover and grill about 8 minutes or until crisp-tender and lightly charred, turning once halfway through grilling. Remove from grill; set aside on a large baking sheet.
4. Brush bread slices and tomatoes with some of the reserved oil mixture. Add to grill. Cover and grill about 2 minutes or until bread is lightly toasted and tomatoes are softened, turning once halfway through grilling.
5. Remove shrimp from skewers and transfer to a very large bowl. Cut sweet peppers, zucchini, and bread into 1-inch pieces; add to bowl. Drizzle with any remaining oil mixture. If desired, add basil, parsley, and olives; toss to combine.
6. Serve salad immediately or chill for up to 2 hours.
7.