Grilled Shrimp Panzella Salad

Take your tastebuds on a trip to Tuscany with this delicious Grilled Shrimp & Panzella Salad!


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1/2 Cup Sherry Vinegar

1/4 Cup Extra-Virgin Olive Oil

1 Garlic Clove, Minced

1/4 Teaspoon Salt

1/4 Teaspoon Freshly Ground Pepper

1 LB Large Shrimp, Peeled & De-veined

6 Slices Day-Old Country Style Bread, 1 Inch Thick

8 Ounces Red Cherry Tomatoes, Halved

8 Ounces Yellow Teardrop Tomatoes, Halved

1/3 Cup Pitted Kalamata Olives, Coarsely Chopped

1/4 Cup Chopped Fresh Basil

Salt & Freshly Ground Pepper - To Taste


Preheat grill to medium-high heat (350 - 400 degrees).

Whisk together first 5 ingredients in a small bowl.

Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.

Cut bread into 1 inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl. Add remaining vinaigrette and toss well.

Season with salt and pepper.