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Grilled Shrimp & Peach Panzanella Salad Featured
Alyssa

Grilled Shrimp & Peach Panzanella Salad with Basil Vinaigrette

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • For the panzanella bread
  • 1/2 loaf crusty bread like ciabatta, cut or torn into 1 inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic salt

  • For the shrimp
  • 1 pound shrimp peeled & deveined
  • 1 tablespoon lemon juice
  • zest from half a lemon
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprkina
  • salt and pepper to taste

  • For the basil vinaigrette
  • 4 tablespoons olive oil
  • 2 tablespoon while lemon balsamic vinegar
  • zest from half a lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh basil leaves
  • salt and pepper to taste

  • For the salad
  • 8 cups baby kale
  • 2 cups sugar snap peas
  • 4 green onions thinly sliced
  • 2 peaches pits removed and thinly sliced

Method
 

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper
  2. Toss the bread cubes with 2 tablespoons of olive oil and the garlic salt
  3. Spread the bread evenly on the prepared baking sheet and bake for 10-12 minutes, tossing once halfway until golden brown and crusty. Remove from oven and let cool.
  4. Quickly marinate the shrimp by tossing the shrimp with 1 tablespoon lemon juice, zest, spices, and salt and pepper. Let set 5-10 minutes. When ready to eat, grill the shrimp 2-3 minute per side over a medium flame. Let rest while assembling the salad.
  5. Prepare the basil vinaigrette by placing all vinaigrette ingredients into a food processor and pulsing until the ingredients have emulsified and the basil is finely minced.
  6. To assemble the salad, toss together the kale, sugar snap peas, green onions, peaches, and panzanella croutons. Pour half of the basil vinaigrette over top and toss to coat. Plate the salads and place the cooked shrimp on top. Serve with additional dressing on the side.