Ah, summer—when the sun shines a little brighter, and everything tastes a tad better from the grill. Picture this: juicy shrimp nestled alongside toasted bread, veggies, and a burst of freshness that’s the epitome of a sun-drenched day. It’s as if you can hear the sizzle and smell the tantalizing aroma of a backyard BBQ—where these Grilled Shrimp Panzanella Skewers are the star, stealing the show with every bite.
Steps
- Dry the shrimp thoroughly and sprinkle with salt on both sides.
- Slice the peaches into thick wedges, aiming for 6 to 8 slices per peach, based on size.
- If using larger tomatoes, remove the core and cut them into wedge sizes similar to the peach slices.
- Prepare the skewers by threading shrimp, peach slices, tomatoes, and sourdough cubes, alternating them. Start and finish each skewer with shrimp, making eight skewers in total.
- Lightly coat the skewers with cooking spray. Preheat the grill to high and oil the grates.
- Grill the skewers for 2 to 3 minutes on each side until the shrimp are pink and firm, and the bread has slight char marks. The tomatoes should be soft and possibly bursting.
- Serve by placing the skewers on a serving platter. Finely slice or tear fresh basil and sprinkle over the skewers, finishing with a drizzle of balsamic vinegar or glaze.
Ingredients
- 32 jumbo shrimp, peeled (18 ounces total)
- ½ teaspoon kosher salt
- 2 large peaches
- 1 cup grape tomatoes
- 1 thick slice sourdough bread, cut into 3/4-inch cubes (2 ounces)
- 16 long wooden or metal skewers
- Cooking spray
- 1 handful fresh basil leaves
- Balsamic vinegar or glaze for serving
Nutritional Values
Calories: 864 kcal | Carbohydrates: 72 g | Protein: 112 g | Fat: 12 g | Saturated Fat: 4 g | Cholesterol: 752 mg | Sodium: 1504 mg | Fiber: 10 g | Sugar: 28 g
FAQ
- What type of bread is best for Panzanella skewers?
- Sourdough is a great choice for Panzanella skewers due to its crusty texture, which holds up well on the grill. Other options include baguette or ciabatta. It’s best to use bread that’s about a day old to prevent it from becoming too soggy.
- Can I make this recipe gluten-free?
- Yes, you can make this recipe gluten-free by substituting the sourdough with your preferred gluten-free bread.
- What can I serve with Grilled Shrimp Panzanella Skewers?
- These skewers pair well with Italian Pasta Salad, Lemon-Parsley Potato Foil Packets, or Grilled Corn Salad with Feta. For more veggies, consider grilling some zucchini alongside the skewers.
- What are some variations of this recipe?
- You can swap grape tomatoes with cherry tomatoes or use larger tomatoes cut into smaller pieces. If you’re vegetarian, you can skip the shrimp and add more peaches and tomatoes. For a different flavor, replace the balsamic vinegar with red wine vinegar.
- How do I prepare the skewers for grilling?
- If you’re using wooden skewers, soak them in water for 30 minutes before threading the ingredients to prevent them from burning on the grill.
Tips
- Choose the Right Bread: Opt for crusty, hearty bread like sourdough, baguette, or ciabatta, ideally a day old, to ensure it doesn’t become soggy when combined with produce and vinegar. Grilling will also add a delightful crunch.
- Prepare Skewers Properly: If you’re using wooden skewers, soak them in water for about 30 minutes before grilling to prevent them from burning.
- Grill with Care: Preheat the grill to high heat and ensure the grates are well-oiled. Grill the skewers for 2 to 3 minutes per side, aiming for shrimp that are pink and firm, with bread that’s lightly charred.
- Add Freshness and Flavor: Once grilled, enhance the dish by sprinkling freshly sliced or torn basil leaves over the skewers and drizzling with balsamic vinegar for added flavor.
Equipment
- Long wooden or metal skewers
- Cooking spray
- Grill (if you don’t have access to one at home)
