Panzanella Salad with Shrimp

By slowcooker15

Ingredients

• Serves 4| Hands-On Time: 15m | Total Time: 25m
• Ingredients
• 1 1/2 pounds peeled and deveined large shrimp
• 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 4 tablespoons olive oil
• kosher salt and black pepper
• 1 small baguette (about 8 ounces), split lengthwise
• 2 1/2 pounds heirloom or beefsteak tomatoes, cut into wedges
• 2 cups fresh basil leaves

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Heat grill to medium-high. In a large bowl, toss the shrimp with the lemon zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper. Brush the baguette with 1 tablespoon of the remaining oil.
Grill the baguette and shrimp, uncovered, until the baguette is golden and crisp, about 1 minute per side, and the shrimp are opaque throughout, 2 to 3 minutes per side. Cut the baguette into bite-size pieces.
In a second large bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.