Grilled panzanella shrimp salad

Delight in the flavors of a mouth-watering grilled panzanella shrimp salad. Fresh ingredients blend beautifully for a culinary experience like no other. Flavorful and satisfying!

Ingredients:

• 340g loaf day old ciabatta bread
• oil olive
• kosher salt and pepper
• 1 garlic clove
• 1 pint cherry tomatoes (I use a mix of red and yellow)
• 1 lb. asparagus (ends trimmed, then cut into 2 -inch pieces)
• 1 red bell pepper (cut into strips, then halved)
• 1 small red onion (sliced thin)
• 1 lb. large shrimp peeled and deveined
• 4 Tbsp. olive oil
• 4 Tbsp. butter (melted)
• 1/4 cup fresh lemon juice
• 1 Tbsp. Badia Complete Seasoning
• 1 Tbsp. fresh parsley (finely chopped)
• 2 cloves garlic (minced)
• 1/2 cup olive oil
• 3 Tbsp. red wine vinegar
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground pepper
• 1 garlic clove (minced)
• 1/4 cup pine nuts

Instructions:

1. Heat up the grill until it reaches a medium high temperature of 350 to 200 °C.
2. Cut the bread into slices that are 1/2 inch thick, then drizzle olive oil over them and add a touch of kosher salt and pepper. Place the bread on the grill and cook until it has grill marks on both sides. Take the bread off the grill and rub a garlic clove on each slice while they are still warm. Chop the bread into cubes and set it aside.
3. Mix the cherry tomatoes, asparagus, red pepper, and onion in a large bowl with 2 tablespoons of olive oil. Put the vegetables in a grill pan and place it on the grill. Grill for approximately 6 minutes, turning the pan halfway through. Take it off the grill and set it aside.
4. Combine 4 tablespoons of olive oil, 4 tablespoons of melted butter, 1/4 cup of fresh lemon juice, Badia seasoning, parsley, and garlic in a small bowl. Skewer the shrimp on bamboo sticks that have been soaked in water for half an hour to prevent burning. Brush both sides of the shrimp with some of the basting sauce. Grill with the grill cover on for 2 minutes, then baste with more sauce and grill for an additional 2 minutes until the shrimp are pink and fully cooked. Remove from the grill.
5. Whisk together all the vinaigrette ingredients in a small bowl.
6. In a large bowl, mix the bread, grilled vegetables, and shrimp with the vinaigrette. Allow the salad to rest for 15 minutes so the vinaigrette can absorb into the bread. Sprinkle pine nuts on top and season with kosher salt and pepper to taste.

Summary:

• Calories: 1870 kcal
• Fat: 46 g
• Protein: 148 g
• Carbs: 229 g
• Potassium: 3871 mg
• Magnesium: 446 mg