PANZANELLA WITH SHRIMP
1 lb. garden fresh tomatoes, cored, roughly chopped in large pieces
1 English cucumber, chopped in ½-inch pieces
½ cup sweet onion, chopped in ½-inch pieces
2 tbsp. best-quality extra-virgin olive oil
1 tbsp. best-quality red wine vinegar
¾ tsp. kosher salt
½ day-old baguette, cubed in bite-size pieces (or 6 oz. of another rustic bread)
1 lb. medium shrimp, shelled, deveined
Mix the tomatoes, cucumber and onion in a large bowl. Pour the olive oil and vinegar over them. Stir to combine; season with ½ teaspoon salt. Stir in the bread cubes. Set aside while you grill the shrimp. Stir occasionally so the bread can absorb liquid thrown off by the vegetables.
Thread the shrimp on skewers; season with remaining ¼ teaspoon salt. (Brush shrimp with a little vegetable oil to prevent sticking, if you like.) Grill over medium heat, turning once, until just cooked through, 4 minutes. Remove from skewers; toss with the panzanella salad.
Makes 4 servings.
— Joe Gray
Chicago Tribune
