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Grilled Shrimp Panzanella

 Grilled Shrimp Panzanella
I like to liven up typical tossed salad with tender grilled shrimp, bread cubes and feta cheese. The colorful dish is an attractive addition to party buffets.
21 ServingsPrep: 25 min. + marinating Grill: 5 min.


  • 1-1/2 cups Italian salad dressing, divided
  • 1 pound uncooked jumbo shrimp, peeled and deveined
  • 1 loaf (14 ounces) ciabatta bread, halved lengthwise
  • 8 cups torn mixed salad greens
  • 3 plum tomatoes, quartered
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 medium red onion, chopped
  • 1/2 cup chopped ripe olives
  • 4 garlic cloves, minced


  • Pour 1 cup salad dressing in a large resealable plastic bag. Add the
  • shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
  • Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered,
  • over medium heat for 2-3 minutes on each side or until lightly
  • toasted. Cut bread into cubes; set aside.
  • Drain and discard marinade. Thread shrimp on four metal or soaked
  • wooden skewers. Grill, covered, over medium heat for 5-8 minutes or
  • until shrimp turn pink, turning once.
  • In a large bowl, combine salad greens and remaining dressing; toss to
  • coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and
  • bread cubes; toss to combine. Yield: 21 servings (3/4 cup each).

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Grilled Shrimp Panzanella (continued)

Nutritional Facts: 3/4 cup equals 129 calories, 5 g fat (1 g saturated fat), 29 mg cholesterol, 346 mg sodium, 14 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 fat.