Grilled Shrimp Skewers & Panzanella Salad

By Kosterina Culinary Team
Grilled Shrimp Skewers & Panzanella Salad

Grilled Shrimp Skewers & Panzanella Salad

  • Serves
    4

About this recipe:

Grilled Shrimp Skewers require minimal effort--just a drizzle of Kosterina Greek Herb & Lemon Olive Oil and a few sprinkles of salt, pepper and dried oregano before they go on the grill.  We love to serve them with our Panzanella salad, chock full of garden vegetables and super crunchy Kosterina croutons. 

Ingredients

For the Shrimp Skewers:

  • 1 lb. 16/20 per pound wild caught shrimp, peeled and deveined 
  • 3 T Kosterina Greek Herb & Lemon Olive Oil
  • 2 tsp kosher salt
  • 1 tsp fresh cracked black pepper
  • 2 tsp dried oregano
  • 1 lemon
  • 1/4 cup parsley leaves, for garnish

For the Panzanella Salad:

  • 3 large beefsteak tomatoes, diced into 2” pieces
  • 1 English cucumber, diced into 1” pieces
  • 2 bell peppers, red and orange, diced into 1” pieces
  • 1/2 cup red onion, minced
  • 1/2 cup basil leaves, torn into small pieces
  • 3 T Kosterina Original Extra Virgin Olive Oil
  • 2 T Kosterina Original Balsamic Vinegar
  • 1 T kosher salt
  • 1 T freshly cracked pepper

For the Croutons:

  • 4 cups day old bread, cut into 1” cubes
  • 1/4 cup Kosterina Extra Virgin Olive Oil, divided
  • 1 tsp kosher salt

Directions

For the Shrimp Skewers:

  1. Heat grill to 350 degrees.
  2. Combine shrimp, Kosterina Greek Herb & Lemon Olive Oil, salt, pepper and oregano in a bowl.  Toss to coat.
  3. Thread the shrimp on skewers, place on the grill and cook 2 to 3 minutes on each side. Fip once to ensure even grill marks.  
  4. Cut the lemon in half, reserve half and slice the other half into four thick slices.
  5. Place the lemon slices on the grill and cook for 1 to 2 minutes per side until browned and soft.
  6. Place the grilled shrimp skewers and lemon on a serving dish and spritz with the remaining lemon half.  Garnish with parsley leaves

For the Panzanella Salad:

  1. Pour half the oil and salt into a large skillet on medium heat.
  2. Toss in the bread and mix to coat.
  3. Pour the rest of the oil on top.
  4. Toss every two minutes,up to ten minutes to evenly brown the bread.  
  5. Remove from the pan and set aside.
  6. In a large bowl, add all the salad ingredients and toss with the Kosterina Extra Virgin Olive Oil and Balsamic Vinegar.  
  7. Add the croutons and mix to combine.
  8. Serve immediately with shrimp skewers. Enjoy!

Tagged with: Gluten Free • Greek Herb + Lemon Olive Oil • Grilling • Keto • Main Course • Original Balsamic Vinegar • Original EVOO • Paleo • Salads • Summer

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