Grilled Panzanella with Shrimp and Asparagus is a vibrant, flavorful summer dish, featuring succulent grilled shrimp, tender asparagus, and smoky bread cubes, all tossed in a light, zesty vinaigrette. This recipe is a celebration of seasonal ingredients and outdoor cooking, designed to bring joy to your table and make your summer dining unforgettable.
This delightful recipe is brought to you as part of a sponsored collaboration with Honest Cooking, in partnership with Santa Rita Wines and Badia Spices. As always, every opinion and recommendation shared here is 100% my own. We extend our sincere gratitude for your continued support of the brands that play a vital role in making The Beach House Kitchen a thriving culinary space.
Grilled Panzanella with Shrimp and Asparagus: Your Ultimate Summer Salad
Embracing the Golden Season: A Culinary Ode to Summer
Well, folks, it’s official! Today truly marks the arrival of summer, and what a glorious season it promises to be! It’s time to fully immerse ourselves in the warmth of the sun, breathe in the crisp, fresh air, and embrace the laid-back rhythm that only summer can offer. Whether your ideal summer involves a relaxing vacation, long days spent lounging at the beach, or simply taking a much-needed break from the everyday hustle, this season is all about going with the flow and creating cherished memories.
For me, the essence of summer is deeply intertwined with a treasure trove of childhood memories from the enchanting Jersey Shore. I recall waking at the crack of dawn, eagerly heading out with friends to go crabbing in the bay, generously slathering on Coppertone before riding the ocean waves all day, and spending evenings combing the moonlit beach for sea glass with my beloved sisters. These are moments I will forever hold dear. Now, as an adult, I continue to forge new, equally precious beach memories. Late nights spent with friends, enjoying al fresco dining under the stars, paired with exquisite wines and refreshing cocktails, define our summer evenings here at The Beach House Kitchen (BHK). So, let’s get ready to set the picnic table, fire up the grill, uncork a wonderful bottle of wine, and truly savor all the incredible experiences that summer has to offer!
During these warmer months, my culinary philosophy leans heavily towards lighter fare. While I might occasionally indulge in a rich, creamy sauce, my focus primarily remains on fresh vegetables, delicate sauces, an abundance of vibrant salads, and delectable seafood dishes. That’s why I am absolutely thrilled to share this Grilled Panzanella with Shrimp and Asparagus today, a recipe I’ve crafted specifically for Santa Rita Wine’s #120DaysofSummer Campaign. It’s without a doubt one of my most cherished and frequently prepared grilled summer dinners, promising both flavor and lightness.
Why Grilled Panzanella with Shrimp and Asparagus is a Summer Must-Have
Have you ever had the pleasure of trying Panzanella? This classic Italian summer salad traditionally bursts with ripe tomatoes and crunchy, crusty grilled bread, all exquisitely tossed in a light, invigorating vinaigrette. Summer truly is the opportune moment to indulge in this salad, as it’s when tomatoes, bell peppers, and asparagus reach the peak of their season, offering unparalleled freshness and flavor. Today, I’ve elevated this beloved Panzanella by incorporating succulent, fresh grilled shrimp, taking its deliciousness to an entirely new level. The shrimp are basted in a divine mixture of olive oil, rich melted butter, tangy fresh-squeezed lemon juice, and a generous dash of Badia Complete Seasoning. This particular seasoning is a powerhouse of flavor, combining savory onion, earthy cumin, aromatic garlic, and a medley of fragrant herbs. I must confess, some of these perfectly grilled shrimp never quite made it from the skewers to the salad bowl—they were simply too irresistible to pass up!
The Art of Grilling for Enhanced Flavor
The beauty of this Grilled Panzanella lies in its expertly grilled components. Starting with day-old ciabatta bread, slicing it thick, drizzling it with olive oil, and seasoning it lightly before grilling imparts a wonderfully smoky flavor and irresistible char. Once removed from the grill, rubbing the warm bread with a fresh garlic clove infuses it with an aromatic kick that forms the perfect base for our salad. This grilled bread, cut into rustic cubes, soaks up the vinaigrette beautifully without becoming soggy, offering a delightful texture in every bite.
Next, we turn our attention to the vibrant vegetables. The cherry tomatoes, in a delightful mix of red and yellow, become sweeter and slightly softened when kissed by the grill’s heat. Asparagus, trimmed and cut into two-inch pieces, transforms into tender-crisp segments with a delicate smokiness. Red bell pepper strips, halved for easy grilling, develop a deeper, sweeter taste, while thinly sliced red onion adds a subtle pungency that balances the richness of the other ingredients. Tossing these vegetables with olive oil and grilling them in a grill pan ensures even cooking and allows their natural flavors to intensify, making them truly shine in the salad.
Succulent Shrimp: The Crown Jewel of this Panzanella
The star of this upgraded Panzanella is undoubtedly the grilled shrimp. We begin with large, peeled, and deveined shrimp, ensuring they are ready to absorb all the wonderful flavors of our special basting sauce. This sauce is a symphony of tastes: the fruity notes of olive oil, the comforting richness of melted butter, the bright acidity of fresh lemon juice, and the complex, savory depth of Badia Complete Seasoning. The seasoning, a carefully balanced blend of onion, cumin, garlic, and various herbs, adheres perfectly to the shrimp, creating an explosion of flavor with every bite. Minced fresh parsley and additional garlic cloves further enhance the aromatic profile. Skewering the shrimp on bamboo skewers (pre-soaked to prevent burning) makes them easy to manage on the grill. A quick grill with the lid down for two minutes, followed by another basting and grilling, ensures they turn perfectly pink and cooked through, retaining their tender texture and absorbing maximum flavor from the basting sauce.
Crafting the Ideal Vinaigrette and Harmonious Assembly
No salad is complete without its dressing, and our simple yet potent vinaigrette acts as the perfect binder for all the grilled components. A classic blend of high-quality olive oil, tangy red wine vinegar, a pinch of kosher salt, freshly ground pepper, and another minced garlic clove creates a dressing that is both refreshing and robust. This vinaigrette coats every piece of grilled bread, vegetable, and shrimp, infusing the entire salad with a harmonious balance of flavors. The final assembly involves gently tossing the grilled bread, vegetables, and shrimp with this vibrant dressing in a large bowl. The magic truly happens when you allow the salad to sit for about 15 minutes; this crucial resting period enables the grilled bread to absorb the dressing, becoming wonderfully flavorful and slightly softened, yet retaining a pleasing chewiness. A sprinkle of crunchy pine nuts on top adds an extra dimension of texture and a delicate nutty flavor, while a final seasoning with kosher salt and pepper ensures everything is perfectly balanced to your taste.
The Perfect Pairing: Santa Rita 120 Sauvignon Blanc
And of course, no summer dinner at The Beach House Kitchen would be truly complete without a fabulous wine served alongside. For this intensely flavorful summer meal, Santa Rita’s 120 Sauvignon Blanc is my unequivocal wine of choice. This exquisite wine is wonderfully refreshing, boasting a delightful nuttiness and a perfectly balanced profile. It enchants the palate with an awesome blend of bright citrus and luscious tropical fruits, complemented by subtle herbal notes that add complexity and intrigue. This particular Sauvignon Blanc pairs absolutely PERFECTLY with the fresh, vibrant flavors of our Panzanella salad and the delicate sweetness of the grilled shrimp. The wonderful folks at Santa Rita in Chile have been passionately crafting exceptional wines since 1880, driven by a commitment to excellence and a desire to make your moments with friends and family even more enjoyable and memorable. Their dedication shines through in every bottle, enhancing any meal it accompanies.
We genuinely hope you enjoy preparing and savoring this incredible Grilled Panzanella with Shrimp and Asparagus. Gather your loved ones, grab a bottle or two of Santa Rita Wine, and raise a glass to the unforgettable Summer of 2016! Cheers to good food, great company, and endless summer joy!
Grilled Panzanella with Shrimp and Asparagus
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Ingredients
- 12 ounce loaf day old ciabatta bread
- olive oil
- kosher salt and pepper
- 1 garlic clove
- 1 pint cherry tomatoes I use a mix of red and yellow
- 1 lb. asparagus ends trimmed, then cut into 2-inch pieces
- 1 red bell pepper cut into strips, then halved
- 1 small red onion sliced thin
- 1 lb. large shrimp peeled and deveined
- Basting Sauce for Shrimp:
- 4 Tbsp. olive oil
- 4 Tbsp. butter melted
- 1/4 cup fresh lemon juice
- 1 Tbsp. Badia Complete Seasoning
- 1 Tbsp. fresh parsley finely chopped
- 2 cloves garlic minced
- Vinaigrette Dressing:
- 1/2 cup olive oil
- 3 Tbsp. red wine vinegar
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 garlic clove minced
- 1/4 cup pine nuts
Instructions
- Preheat your grill to a medium-high heat, aiming for a temperature between 350 to 400 degrees Fahrenheit. This ensures optimal grilling for all components.
- Carefully slice the day-old ciabatta bread into 1/2-inch thick pieces. Drizzle these slices generously with olive oil, then lightly sprinkle with kosher salt and freshly ground pepper. Place the seasoned bread directly onto the preheated grill. Grill until each side develops beautiful, distinct grill marks and the bread becomes slightly crispy. Remove the bread from the grill and, while still warm, rub each piece with the cut side of a garlic clove to infuse it with flavor. Once cooled slightly, cut the grilled bread into bite-sized cubes and set aside.
- In a large mixing bowl, combine the cherry tomatoes (using a mix of red and yellow for visual appeal), the 2-inch pieces of trimmed asparagus, the halved red bell pepper strips, and the thinly sliced red onion. Drizzle these vegetables with 2 tablespoons of olive oil and toss to coat evenly. Transfer the vegetables into a grill pan (or directly onto the grill if suitable) and place on the preheated grill. Grill for approximately 6 minutes, making sure to toss or stir the vegetables in the pan after about 3 minutes to ensure even cooking and charring. Once tender-crisp, remove from the grill and set aside with the bread.
- Prepare the shrimp basting sauce: in a small bowl, whisk together 4 tablespoons of olive oil, 4 tablespoons of melted butter, 1/4 cup of fresh lemon juice, 1 tablespoon of Badia Complete Seasoning, 1 tablespoon of finely chopped fresh parsley, and 2 cloves of minced garlic until well combined. Thread the peeled and deveined large shrimp onto bamboo skewers that have been soaked in water for at least 30 minutes to prevent them from burning on the grill. Brush both sides of the skewered shrimp generously with some of the prepared basting sauce. Place the shrimp skewers on the grill and cook with the lid down for 2 minutes. Flip the skewers, baste with any remaining sauce, and grill for an additional 2 minutes, or until the shrimp turn opaque pink and are thoroughly cooked through. Remove from the grill immediately.
- For the vinaigrette dressing, in another small bowl, whisk together 1/2 cup of olive oil, 3 tablespoons of red wine vinegar, 1/2 teaspoon of kosher salt, 1/4 teaspoon of freshly ground pepper, and 1 minced garlic clove until emulsified and well blended.
- In a very large bowl, combine the grilled bread cubes, the grilled vegetables (tomatoes, asparagus, red pepper, onion), and the cooked shrimp. Pour the freshly made vinaigrette dressing over the entire mixture. Gently toss everything together to ensure all ingredients are evenly coated. Let the salad sit for at least 15 minutes before serving; this allows the grilled bread to properly absorb the dressing, enhancing its flavor and texture. Before serving, sprinkle with 1/4 cup of pine nuts and adjust seasoning to taste with additional kosher salt and pepper if desired. Enjoy your vibrant and flavorful Grilled Panzanella!