This traditional Italian salad featuring fresh tomatoes and stale bread receives an update with zucchini and sweet peppers. Grilled shrimp turns it into a protein-rich delicacy without packing on the calories. This recipe yields 16 cups, which is enough for ten servings.
- 1 ½ pounds of large frozen or fresh shrimp, peeled, deveined, tails on
- 1 pound loaf of ciabatta bread, sliced 1-inch thick
- 4 roma tomatoes, cut in half
- 2 medium zucchini, halved lengthwise
- 2 large yellow or red sweet peppers, halved and seeded
- 2 garlic cloves, minced
- ¾ cup olive oil
- ½ cup balsamic vinegar
- ½ cup fresh parsley, chopped coarsely (if desired)
- ½ cup fresh basil, chopped coarsely (if desired)
- ½ cup Kalamata olives, pitted and halved (if desired)
- 3 tablespoons lemon juice
- ¾ teaspoon pepper
- ¾ teaspoon salt
- Six 12-inch wooden skewers
Step 1: If shrimp are frozen, thaw them. Combine vinegar, oil, lemon juice, pepper, salt, and garlic in a medium bowl.
Step 2: Soak the wooden skewers in water for 30 minutes or longer before using. Thread the shrimp onto the skewers and brush them with approximately 3 tablespoons of the oil mixture. Reserve remaining mixture.
Step 3: Grease the grill rack and heat grill to medium. Place the skewers on the rack and grill until shrimp become opaque, approximately 4 minutes, turning once during grilling. Remove skewers from the grill and set them on a large baking sheet.
Step 4: Brush zucchini and sweet peppers with some of the remaining oil mixture. Add these to the grill and cook until lightly charred and tender-crisp, approximately 8 minutes, turning once during grilling. Remove the vegetables from the grill and place them on the baking sheet.
Step 5: Brush the tomatoes and slices of bread with some of the oil mixture. Place tomatoes and bread on the grill rack and grill until bread is toasted lightly and tomatoes become soft, approximately 2 minutes, turning once during grilling.
Step 6: Remove the shrimp from the skewers and place them in a large bowl. Cut the bread, zucchini, and sweet peppers into 1-inch pieces and add them to the bowl. Drizzle remaining oil mixture on top. Add olives, parsley, and basil, if desired. Toss ingredients to combine them.
Step 7: Serve immediately or refrigerate for up to 2 hours.
*Photo Courtesy of Marco Antonio Torres via Creative Commons License