Grilled Shrimp Panzanella Skewers
Ingredients
- 32 jumbo peeled shrimp (18 oz total)
- ½ tsp kosher salt
- 2 large peaches
- 1 cup grape tomatoes
- 1 thick slice sourdough bread (cut into 3/4-inch cubes (2 oz))
- 16 long wooden or metal skewers
- Cooking spray
- 1 handful fresh basil leaves
- Balsamic vinegar or glaze (for serving)
Instructions
- 1
Pat the shrimp dry and season both sides with salt.
- 2
Cut the peaches into thick wedges (6 to 8 per peach, depending on size).
- 3
If using large tomatoes, core them and cut them into wedges approximately the same size.
- 4
Thread the shrimp, peaches, tomatoes, and cubed bread onto doubled skewers, alternating as you like but beginning and ending each skewer with shrimp, for a total of 8 kabobs. Lightly spray with cooking oil.
- 5
Preheat the grill with high heat and oil the grates.
- 6
Grill the kabobs for 2 to 3 minutes per side, until the shrimp are pink and firm and the bread is lightly charred. The tomatoes may be bursting.
2 min - 7
To serve, place the kabobs on a platter. Thinly slice or tear the basil and sprinkle it over everything with a drizzle of balsamic vinegar.
Nutrition
Per serving (based on 4 servings)
