Grilled Shrimp Panzanella Salad

Ingredients

• 1 cup packed fresh basil
• ½ cup extra-virgin olive oil
• ¼ cup grated Parmesan
• 2 tablespoons white wine vinegar or Champagne vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 small garlic clove
• Salt and freshly ground black pepper
• 1 pound shrimp, peeled, deveined, tails off
• 1 to 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 12 ounces cherry tomatoes
• 1 large shallot, sliced
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 large loaf day-old or dry ciabatta bread, cubed (6 to 8 cups)
• ½ cup torn or coarsely chopped fresh basil, plus more for garnish
• 8 ounces mozzarella, ciliegine, or pearls

Instructions

1. 1Blend the basil, olive oil, Parmesan cheese, vinegar, lemon juice, and garlic in a food processor until completely smooth. Taste and adjust the seasoning with salt and pepper, then set the vinaigrette aside.
2. 2Preheat your grill to 400°F. Prepare six to eight metal or wooden skewers, soaking wooden ones in water for 20 minutes before cooking.
3. 3Toss the peeled shrimp in a bowl with olive oil, salt, and black pepper until evenly coated.
4. 4Slide the seasoned shrimp onto the prepared skewers, making sure to leave a small gap between each piece for even cooking.
5. 5Arrange the skewers on the hot grill and cook for one and a half to two minutes. Flip them over and grill for an additional one to one and a half minutes until the shrimp turn pink and opaque.
6. 6Slide the cooked shrimp off the skewers into a clean bowl. Toss them gently with a few tablespoons of the prepared basil vinaigrette and set aside.
7. 7Preheat the oven to 400°F to prepare the salad components.
8. 8Coat the cherry tomatoes and sliced shallot with olive oil, seasoning generously with salt and black pepper.
9. 9Spread the seasoned tomatoes and shallot in an even layer on a baking sheet. Roast in the oven for 8 to 10 minutes until the tomatoes soften and take on a slight golden color.
10. 10Take the baking sheet out of the oven and allow the roasted vegetables to cool down.
11. 11Combine the cubed ciabatta in a large mixing bowl with the cooled tomatoes, shallot, fresh basil, mozzarella, lemon juice, and a few tablespoons of the basil vinaigrette.
12. 12Adjust the seasoning with more salt and pepper if needed. Allow the mixture to rest for about 15 minutes so the bread can absorb the flavors.
13. 13Transfer the marinated bread salad to a serving platter and arrange the warm grilled shrimp on top. Finish with a garnish of chopped basil and offer the leftover vinaigrette on the side.

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