Grilled Shrimp Panzanella Skewers-Skinnytaste

Grilled shrimp Panzanella skewers with summer peaches, tomatoes and sourdough bread, and finally balsamic vinegar and fresh basil.

Grilled Shrimp Panzanella Skewers

Panzanella is a Traditional Italian Bread Salad, Where the (usually stale) croutons add some weight to the fresh summer vegetables at the peak of ripeness. Here, the bread is more like a background player, its crunchy contrasts well with the juicy, sweet grilled fruit and shrimp.More grilled shrimp skewers you will like are these Grilled Shrimp Skewers with Grilled Pesto Shrimp Skewers.

What kind of bread do you use to make Panzanella?

My favorite Panzanella bread is sourdough, but you can also use baguette or ciabatta. Normally, you need a crusty, hearty bread that is about a day old so that it won’t get wet with produce and vinegar. Because we are grilling these skewers, the bread will become hard and hard anyway.

You can easily double the bread if you want, or skip it at all, but honestly, this is my favorite part! After all, Panzanella is a bread salad.

What goes with Panzanella

To complete your dinner, serve grilled shrimp Panzanella with these Lemon Cilantro Potato Foil Pack Or this Grilled corn salad with feta. If you want extra vegetables, throw some summer pumpkin On the grill while you are cooking the kebab.

Variety:

• If you are gluten-free, use your favorite gluten-free bread.
• Replace sourdough with ciabatta or baguettes.
• Replace grape tomatoes with cherry tomatoes, or use larger tomatoes, and cut them into smaller pieces.
• Replace balsamic vinegar with red wine vinegar.
• If you are a vegetarian, skip the shrimp and use extra peaches and tomatoes.
• If you want to take the food off the kebab and serve it as a Panzanella salad, add some cucumber, mozzarella cheese and Kalamata olives.

More skewers recipes you will like: