Description
A vibrant summer salad that combines smoky grilled shrimp, charred asparagus and peppers, and toasted ciabatta croutons, all tossed in a tangy red wine vinaigrette.
Ingredients
Units
Scale
- 12 ounce (340g) loaf day old ciabatta bread
- olive oil
- kosher salt and pepper
- 1 garlic clove
- 1 pint (473ml) cherry tomatoes (I use a mix of red and yellow)
- 1 pound (454g) asparagus (ends trimmed,then cut into 2 inch / 5cm pieces)
- 1 red bell pepper (cut into strips,then halved)
- 1 small red onion (sliced thin)
- 1 pound (454g) large shrimp peeled and deveined
- 4 Tablespoons (59ml) olive oil
- 4 Tablespoons (59ml) butter (melted)
- 1/4 cup (59ml) fresh lemon juice
- 1 Tablespoon (15ml) complete seasoning
- 1 Tablespoon (15ml) fresh parsley (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup (118ml) olive oil
- 3 Tablespoons (44ml) red wine vinegar
- 1/2 teaspoon (2.5ml) kosher salt
- 1/4 teaspoon (1.2ml) freshly ground pepper
- 1 garlic clove (minced)
- 1/4 cup (59ml) pine nuts
Instructions
- Preheat grill to medium-high heat, 350°F to 400°F (175°C to 200°C).
- Slice bread into 1/2 inch (1.3 cm) thick slices, drizzle with olive oil, and sprinkle with some kosher salt and pepper. Place bread on grill and grill until the bread gets nice grill marks on both sides.
- Remove bread from grill and rub pieces with a whole garlic clove while still warm. Cut the bread into cubes and set aside.
- In a large bowl, toss the cherry tomatoes, asparagus, red pepper, and onion with 2 tablespoons (30 ml) olive oil. Place vegetables in a grill pan and place on the grill. Grill for 6 minutes, tossing the tray after about 3 minutes. Remove from the grill and set aside.
- In a small bowl, whisk together 4 tablespoons (59 ml) olive oil, 4 tablespoons (59 ml) melted butter, 1/4 cup (59 ml) fresh lemon juice, complete seasoning, parsley, and minced garlic to create the basting sauce.
- Thread the shrimp onto bamboo skewers that have been soaked in water for 30 minutes to prevent burning.
- Brush both sides of the shrimp with some of the basting sauce. Place on the grill and grill with the lid down for 2 minutes, then baste with the extra sauce and grill for an additional 2 minutes until the shrimp are pink and cooked through. Remove from the grill.
- In a small bowl, whisk together 1/2 cup (118 ml) olive oil, 3 tablespoons (44 ml) red wine vinegar, 1/2 teaspoon (2.5 ml) kosher salt, 1/4 teaspoon (1.2 ml) freshly ground pepper, and minced garlic to create the vinaigrette dressing.
- In a large bowl, toss the bread cubes, grilled vegetables, and shrimp with the vinaigrette dressing.
- Let the salad sit for 15 minutes to allow the dressing to soak into the bread.
- Top with the pine nuts and season to taste with kosher salt and pepper.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian-American