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Grilled Panzanella with Shrimp and Asparagus
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5 from 1 vote

Grilled Panzanella with Shrimp and Asparagus

Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Mary Ann Dwyer
Servings: 6 servings

Ingredients

  • 12 ounce loaf day old ciabatta bread
  • oil olive
  • kosher salt and pepper
  • 1 garlic clove
  • 1 pint cherry tomatoes I use a mix of red and yellow
  • 1 lb. asparagus ends trimmed, then cut into 2 -inch pieces
  • 1 red bell pepper cut into strips, then halved
  • 1 small red onion sliced thin
  • 1 lb. large shrimp peeled and deveined
  • Basting Sauce for Shrimp:
  • 4 Tbsp. olive oil
  • 4 Tbsp. butter melted
  • 1/4 cup fresh lemon juice
  • 1 Tbsp. Badia Complete Seasoning
  • 1 Tbsp. fresh parsley finely chopped
  • 2 cloves garlic minced
  • Vinaigrette Dressing:
  • 1/2 cup olive oil
  • 3 Tbsp. red wine vinegar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1 garlic clove minced
  • 1/4 cup pine nuts

Instructions

  • Preheat grill to medium high heat, 350 to 400 degrees.
  • Slice bread into 1/2 inch thick slices, drizzle with olive oil and sprinkle with some kosher salt and pepper. Place bread on grill and grill until bread gets nice grill marks on both sides. Remove bread from grill and rub pieces with garlic clove while still warm. Cut the bread into cubes and set aside.
  • In a large bowl, toss the cherry tomatoes, asparagus, red pepper and onion with 2 Tbsp. olive oil. Place vegetables in grill pan and place on grill. Grill for 6 minutes, tossing the tray after about 3 minutes. remove from grill and set aside.
  • In a small bowl, whisk together 4 Tbsp. olive oil, 4 Tbsp. melted butter, 1/4 cup fresh lemon juice, Badia seasoning, parsley and garlic.Thread the shrimp onto bamboo skewers that have been soaked in water for 30 minutes to prevent burning. Brush both sides of the shrimp with some of the basting sauce. Place on the grill and grill with the lid down for 2 minutes, then baste with the extra sauce and grill for an additional 2 minutes until pink and cooked though. Remove from grill.
  • In a small bowl, whisk together all vinaigrette ingredients.
  • In a large bowl, toss the bread, grilled vegetables, and shrimp with the dressing. Let the salad sit for 15 minutes to let the dressing soak into the bread. Top with the pine nuts and season to taste with kosher salt and pepper.