Categories
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Grilled Shrimp-and-Green Bean Salad |
Prep Time: 38 min
Cook Time: 1 hr 18 min
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Yield:4-6
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INGREDIENTS: |
| 8 |
wooden skewers (12in) |
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| 2 lb |
peeled, medium-size raw shrimp (21/25 count) |
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Basil Vinaigrette, divided (ingredients down below) |
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| 1 1/2 lb |
fresh green beans, trimmed |
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| 6 |
cooked bacon slices, crumbled |
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| 1 1/3 cups |
shredded Parmesan cheese (5 1/2 oz) |
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| 3/4 cup |
chopped roasted, salted almonds |
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| OPTIONAL |
cornbread |
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FOR THE BASIL VINAIGRETTE |
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| 1/2 cup |
fresh basil, chopped |
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| 1/2 cup |
balsamic vinegar |
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| 4 |
large shallots, minced |
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| 3 |
garlic cloves, minced |
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| 1 tbsp |
brown sugar |
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| 1 tsp |
seasoned pepper |
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| 1/2 tsp |
salt |
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| 1 cup |
olive oil |
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DIRECTIONS:
- Soak wooden skewers in water to cover 30 minutes.
- Meanwhile, combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally.
- Preheat grill to 350`F - 400`F (medium-high) heat.
- Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge green beans into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.
- Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.
- Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers, and toss with green beans, crumbled bacon, Parmesan cheese, roasted almonds, and remaining 3/4 cup Basil Vinaigrette.
- Serve over hot cooked cornbread, if desired.
- To make the Basil Vinaigrette; whisk together first 7 ingredients until blended. Gradually add olive oil, whisking constantly until blended.
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