For me, most of my fondest memories growing up revolve around my summers spent at the Jersey Shore. Waking up at 6AM to go crabbing in the bay with friends, slathering on the Coppertone, riding the waves in the ocean all day long, and nights combing the beach for sea glass with my sisters. They’re memories I’ll treasure forever! Now that I’m a grown up, I’m still making memories at the beach. Late nights with friends al fresco dining and enjoying some wonderful wines and cocktails is how we do summer at the BHK. So, it’s time to set the picnic table, fire up the grill, pour the wine and enjoy all that summer has to offer!
I like to keep the menu on the lighter side during the summer. I may sneak in a creamy sauce here or there, but for the most part it’s light sauces, fresh vegetables, lots of salads and seafood. So today, I’m so excited to be sharing this Grilled Panzanella with Shrimp and Asparagus. It’s one of my favorite grilled summer dinners.
Have you ever tried panzanella? It’s a classic Italian summer salad loaded with tomatoes and crusty, grilled bread tossed in a light vinaigrette. Summer is the perfect time to serve this salad because it’s when tomatoes, peppers and asparagus are in season and at their finest! And today, I upped my Panzanella game by adding some incredibly delicious fresh grilled shrimp to the recipe. I baste the shrimp in a mixture of olive oil, butter, fresh squeezed lemon juice and Badia Complete Seasoning. This seasoning is a flavorful mix of onion, cumin, garlic and herbs. I have to admit some shrimp did not make it from the skewers to the salad because they were just too tasty to resist!
And no summer dinner would be complete without a fabulous wine served alongside. A Sauvignon Blanc is my wine of choice with this flavorful meal. It’s a refreshing, nutty, balanced wine with an awesome blend of citrus and tropical fruits along with herbal notes. It pairs PERFECTLY with a salad and seafood.