Shrimp and Tomato Panzanella
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 1 (16-oz) loaf ciabatta bread
- 5 Tbsp olive oil, divided
- 1 cup shredded Parmesan cheese
- 1½ lb peeled and deveined, large raw shrimp
- 6 multicolor heirloom tomatoes, cut into wedges
- ½ red onion, sliced
- 1 (8-oz) container burrata cheese, drained
- ⅓ cup fresh basil leaves
- ⅓ cup refrigerated lemon vinaigrette
Instructions
- Preheat oven to 400°F. Cut bread into 1-inch cubes and place in a single layer on a large rimmed baking sheet; drizzle wth 3 Tbsp oil. Bake 15 minutes.
- Sprinkle toasted bread with Parmesan, and bake 5 minutes longer; set aside to cool.
- Meanwhile, season shrimp with salt and pepper, if desired. Cook shrimp in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until shrimp turn pink.
- Toss together toasted bread, shrimp, tomatoes, and onion in a large bowl. Arrange on a large platter. Tear burrata into large pieces and scatter over salad. Sprinkle with basil and drizzle with vinaigrette.
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