Grilled Panzanella and Shrimp-Sunset magazine

By Shawn

Ingredients

• 30 cherry tomatoes (mix of red and yellow)
• 12 large shrimp (26 to 30 per lb.), peeled and deveined
• 4 slices (3/4 in. thick) from a wide, crusty loaf, such as pain au levain
• 7 tablespoons extra-virgin olive oil, divided $
• 2 cups diced cucumber (if using a thin-skinned variety, such as Persian, do not peel)
• 1/4 small red onion, cut into slivers
• 1/4 cup torn fresh mint leaves
• 1/4 cup torn fresh basil leaves
• 1 tablespoon drained brined capers
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons red wine vinegar $
• 1 ounce ricotta salata or manchego cheese

Details

Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Heat a grill to high (450° to 550°). Drizzle tomatoes, shrimp, and bread slices (on both sides) with 3 tbsp. oil.

2. Put cucumber, onion, mint, basil, and capers in a medium bowl and stir to combine.

3. In a small jar with a tight-fitting lid, combine mustard, salt, pepper, vinegar, and remaining 1/4 cup oil. Cap jar and shake vigorously to emulsify, then pour dressing over cucumber mixture.

4. Arrange tomatoes and shrimp in a single layer on a grill pan. Grill tomatoes, turning once or twice, until skins begin to char and tomatoes soften, about 4 minutes total. Grill shrimp, turning once, until pink and slightly charred, 3 to 4 minutes total. Let cool slightly.

5. Grill bread slices directly on cooking grate, turning once, until browned on both sides, about 2 minutes total.

6. Cut tomatoes in half and add to cucumber mixture along with shrimp; stir to combine. With a vegetable peeler, shave ricotta salata into salad and gently combine. Spoon some dressing onto each slice of bread to moisten, then top each with a quarter of the salad. Serve immediately.