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Grilled Shrimp Panzanella

Grilled Shrimp Panzanella Recipe

  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 4 tablespoons olive oil
  • kosher salt and black pepper
  • 1 small baguette (about 8 ounces), split lengthwise
  • 2 1/2 pounds heirloom or beefsteak tomatoes, cut into wedges
  • 2 cups fresh basil leaves
  • Directions1. Heat grill to medium-high. In a large bowl, toss the shrimp with the lemon zest, 1 tablespoon of the oil, and ΒΌ teaspoon each salt and pepper. Brush the baguette with 1 tablespoon of the remaining oil.
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