Grilled shrimp panzanella skewers, layered with summer peaches, tomatoes and sourdough bread, rounded off with balsamic vinegar and fresh basil.
Grilled Prawn Panzanella Skewers
Panzanella is a traditional Italian bread salad in which (usually stale) bread cubes make fresh summer vegetables a little stronger when they are fully ripe. Here the bread is more of a background player, which with its crispness forms a great counterpoint to the juicy-sweet grilled fruit and shrimp. Other grilled shrimp skewers that you will love are these grilled shrimp scampi skewers and grilled pesto shrimp skewers.
Which bread do you use for panzanella?
My favorite panzanella bread is sourdough, but you can also use baguette or ciabatta. Usually you want a crispy, hearty bread that’s about a day old so the products and vinegar don’t make it mushy. Since we’re grilling these skewers, the bread will be toasty and hard anyway.
You can easily double the bread if you’d like or leave it out entirely, but honestly it’s my favorite part! Panzanella is a bread salad, after all.
What to serve with panzanella
To top off your dinner, serve this grilled shrimp panzanella with these lemon, parsley and potato foil packets or this grilled corn salad with feta. If you want more veggies, toss some zucchini on the grill while you cook the kabobs.
Variations:
- If you’re gluten-free, use your favorite gluten-free bread.
- Swap the sourdough for a ciabatta or baguette.
- Use sub-cherry tomatoes for the grape tomatoes or larger tomatoes and cut into smaller pieces.
- Swap the balsamic vinegar for red wine vinegar.
- If you’re a vegetarian, skip the prawns and use extra peaches and tomatoes.
- If you want to take the food off the skewer and serve as a panzanella salad, add some cucumber, mozzarella, and kalamata olives.
More skewer recipes you’ll love:
Grilled Prawn Panzanella Skewers
Preparation time: 20th Minutes
Cooking time: 10 Minutes
Total time: 30th Minutes
Grilled shrimp panzanella skewers, layered with summer peaches, tomatoes and sourdough bread, rounded off with balsamic vinegar and fresh basil.
- 32 Jumbo peeled prawns, 18 oz total
- ½ teaspoon kosher salt
- 2 big peaches
- 1 Cup Cocktail tomatoes
- 1 thick slice of sourdough bread, Cut into 3/4-inch (2-ounce) cubes
- 16 long wooden or metal skewers
- Cooking spray
- 1 Handful of fresh basil leaves
- Balsamic vinegar or glaze, For serving
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Pat the prawns dry and season with salt on both sides.
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Cut the peaches into thick wedges (6 to 8 per peach, depending on the size).
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If you are using large tomatoes, core them and cut them into wedges of roughly the same size.
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Put shrimp, peaches, tomatoes and bread cubes on double skewers, alternating as you like, but start and finish each skewer with shrimp, for a total of 8 kabobs. Spray lightly with cooking oil.
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Preheat the grill to high heat and oil the grids.
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Grill the kabobs for 2 to 3 minutes per side until the prawns are pink and firm and the bread is lightly charred. The tomatoes can burst.
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Place the kabobs on a platter to serve. Cut or tear the basil into thin slices and sprinkle over everything with a dash of balsamic vinegar.
If you use wooden skewers, soak them for 30 minutes before use.
Portion: 2Skewers, Calories: 216kcal, Carbohydrates: 18thG, Protein: 28G, Fat: 3G, Saturated fatty acids: 1G, Cholesterol: 188mg, Sodium: 376mg, Fiber: 2.5G, Sugar: 7thG
Blue Smart Points: 1
Green smart points: 2
Purple Smart Points: 1
Keywords: grilled prawns, prawn skewers
