Grilled Shrimp Panzanella Skewers
"Skewers of grilled shrimp paired with vibrant summer peaches, juicy tomatoes, and crusty sourdough bread, all drizzled with balsamic glaze and topped with fragrant fresh basil."
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Ingredients
- 32 jumbo peeled shrimp
- 1 cup grape tomatoes
- 1 thick slice sourdough bread
- 16 long wooden or metal skewers
- Cooking spray
- 1 handful fresh basil leaves
- Balsamic vinegar or glaze
- 2 large peaches
- ½ tsp kosher salt
Instructions
- 1
Dry the shrimp thoroughly and sprinkle salt on both sides.
- 2
Slice the peaches into thick wedges, aiming for 6 to 8 pieces per peach based on their size.
- 3
For large tomatoes, remove the core and cut them into wedges that are roughly the same size as the peaches.
- 4
On doubled skewers, alternate threading the shrimp, peach wedges, tomato pieces, and cubed bread, ensuring you start and finish each skewer with shrimp, resulting in 8 skewers. Give them a light misting of cooking oil.
- 5
Heat the grill to a high temperature and make sure to oil the grates.
- 6
Grill the skewers for 2 to 3 minutes on each side, until the shrimp turn pink and firm up, and the bread gets a gentle char. The tomatoes may start to burst during grilling.
- 7
To present, arrange the skewers on a serving platter. Tear or slice the basil thinly and scatter it over the skewers, finishing with a drizzle of balsamic vinegar.
Nutrition Information
Notes & Tips
- If using wooden skewers, soak them for 30 minutes before use.