Grilled Shrimp-and-Green Bean Salad |
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Prep Time: 38 Minutes Cook Time: 0 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Ingredients:
8 (12-inch) wooden skewers |
2 pounds peeled, medium-size raw shrimp (21/25 count) |
basil vinaigrette, divided |
1 1/2 pounds fresh green beans, trimmed |
6 cooked bacon slices, crumbled |
1 1/3 cups (5 1/2 oz.) shredded parmesan cheese |
3/4 cup chopped roasted, salted almonds |
cornbread (optional) |
Directions:
1. Soak wooden skewers in water to cover 30 minutes.
2. Meanwhile, combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally.
3. Preheat grill to 350° to 400° (medium-high) heat.
4. Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.
5. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.
6. Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers, and toss with green beans, crumbled bacon, Parmesan cheese, roasted almonds, and remaining 3/4 cup Basil Vinaigrette. Serve over hot cooked cornbread, if desired.
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