Summer Shrimp and Charred Corn Panzanella Salad

summer shrimp salad

Sometimes it’s even too hot to grill outdoors, such was the case when this salad was made. When temperatures are high in the 90’s, a nice light and fresh salad always makes for a great meal.

Shrimp, charred corn, summer tomatoes are the key ingredients in this salad, along with toasted ciabatta croutons along and a few other ingredients with some fresh herbs.

shrimp salad

All you need is a cool drink alongside when eating this salad and I guarantee you’ll be totally satisfied.

ingredients for shrimp salad

I like to slice up my tomatoes and let them sit in some olive oil until the juices mingle together while I get the other ingredients gathered.  I opted to put my oven on and roast up my shrimp and crisp up the bread cubes, but you can certainly use your air fryer or grill them outside if it’s not unbearable heat like I had.

charred corn

I even charred the corn inside right over my stove burners!

summer salad

I used a light vinaigrette for the dressing but even a fresh lemon and olive oil dressing would be delicious too. I hope you enjoy this shrimp and charred corn panzanella salad on these last hot, humid days of summer!

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Summer Shrimp and Charred Corn Panzanella Salad
 
A delicious, light and satisfying shrimp salad for these dog days of summer!
Author:
Ingredients
  • 1- lb. of shrimp, cleaned and deveined and patted dry
  • 2 ears of corn, charred
  • 3 Persian cucumbers, sliced
  • red onion
  • olives
  • tomatoes
  • avocado
  • parsley
  • basil
  • ciabatta bread cubes
  • vinaigrette
Instructions
  1. pre-heat oven to 400.
  2. Cube up your bread, as much as you want, I do a whole loaf and save the leftovers, then toss with olive oil, salt and pepper, bake unil golden then remove the croutons and set aside.
  3. Toss your shrimp in olive oil, chopped parsley, granulated garlic, salt, pepper and paprika, roast in the same pan you did the bread cubes. Roast til pink.
  4. Char the corn directly on the stove burners, of if you have an electric stove right into a frying pan, remember you can use your grill or air fryer if the weather is suitable for you, then when cooled cut the kernels off, set aside.
  5. No measurements for how many tomatoes you want to use, just slice them and let the juices mingle with some olive oil in a nice big serving bowl while preparing the other ingredients.
  6. avocado sliced along with the red onion, olives whatever amounts you like.
  7. Assemble all the ingredients into your platter or serving bowl, placing the shrimp all around with the corn and the crispy croutons and other ingredients, then toss in your herbs.
  8. Spoon the vinaigrette all over.
  9. Vinaigrette:
  10. one quarter cup red wine vinegar or white balsamic vinegar
  11. three quarter cup of good extra virgin olive oil
  12. a dollop of dijon mustard
  13. salt and pepper to taste
  14. a pinch of oregano and a pinch of granulated garlic
  15. shake, shake, shake until well combined

 

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Fresh Summer Peaches With Cannoli Cream

peaches and cream

Here’s an easy, low effort dessert that will keep you cool and satisfy your sweet tooth this summer, with no oven required.

Fresh summer peaches with cannoli cream. Perfectly ripe and juicy peaches are the base for generous dollops of cannoli cream on top.

fresh peaches

You can slice the peaches, dice the peaches and even grill them up if you wish, and if you prefer, you can also do the same with nectarines or even apricots.

cannoli cream

The cannoli cream can be made ahead, placed in your fridge until you’re ready to serve up your peaches. It’s a great summertime dessert to have after a dinner party or when friends and family visit.

peaches and cream in a wine glass

You can layer the peaches and cream in a pretty glass for an individual presentation, or just serve it family style with a generous amount of the cannoli cream plopped on top of the sliced peaches, either way you’re sure to impress your guests!

family style peaches and cream

Happy summer!

Fresh Summer Peaches With Cannoli Cream
 
Dreamy cannoli cream layered with fresh peaches makes the perfect summertime dessert, no oven required.
Author:
Ingredients
  • fresh peaches, sliced or diced or even grilled
  • 1 lb. whole milk ricotta, drained of liquid if bought in a deli, or use one with less liquid that you can purchase from a container. Just make sure no visible liquid is dripping out.
  • ½ cup powdered sugar
  • zest of half an orange, or more to your liking
  • ½ teaspoon vanilla
  • a pinch of cinnamon
  • ½ cup of mini chocolate chips
  • pistachio's for garnish
Instructions
  1. Using your hand mixer place the ricotta into a bowl and mix until the ricotta is nice and smooth.
  2. Add in the powdered sugar, vanilla, zest and cinnamon.
  3. Fold in the chocolate chips.
  4. Cover and refrigerate until ready to use, keeps for a couple of days.
  5. NOTE: Taste for sweetness along with the zest and everything else to your own liking.
  6. Serve over sliced peaches or diced and layered in individual serving vessels. Garnish with pistachio's, optional.

 

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Limoncello Cookies with White Chocolate and Pistachio Drizzle

limoncello with cookies

A warm summer day calls for a nice cold and refreshing drink of limoncello. Not only is it a wonderful drink to sip slowly and enjoy, and by the way today happens to be National Limoncello Day,  it’s also used in cooking and baking, so having a bottle stashed away in your freezer is a good thing.

cookies and limoncello cream

I made these delicious cookies using limoncello crema, if you haven’t tried the creamy version of limoncello I encourage you to do so, it’s out of this world amazing. This is the perfect pairing for a hot summer treat.

The cookies are infused with the limoncello crema, lemon zest and juice. The cookie itself has a crisp edge with a light and crunchy interior. The tops are drizzled with white chocolate and chopped pistachios.

a row of limoncello cookies cookies

This recipe comes from Food Network magazine and it’s definitely adapted because after I had formed and shaped the cookies and was ready to put them into the oven, I realized I forgot 2 tablespoons of olive oil that the recipe called for. By that time I just let it go because there’s also 12 tablespoons of butter included in the recipe so I figured it would be fine, and it was, we loved them as is.

I will post the full recipe but use your own judgement on the olive oil addition, just know they turned out great without.

cookies with white chocolate drizzle and nuts

This is such a unique and special cookie not something common like a chocolate chip, I guarantee your friends and family will love them.

plated cookies

Bring a platter to your summer gatherings and watch them disappear!

Limoncello Cookies with White Chocolate and Pistachio Drizzle
 
Limoncello infused cookies, bright, crunchy and citrusy, a perfect all occasion treat. Recipe adapted. from. Food Network magazine.
Author:
Ingredients
  • 1- ¾ cup all purpose flour
  • 1 cup semolina flour
  • 1 teaspoon, baking powder
  • ½ teaspoon baking soda
  • ½. teaspoon salt
  • 12 tablespoons room temperature unsalted butter
  • 1 cup sugar
  • 2 tablespoons olive oil ( see reference above in post) I forgot to put it in but they still turned out great.
  • 1 whole egg and 1 egg yolk
  • 3 tablespoons of limoncello, I used the crema version
  • ½ teaspoon, vanilla
  • zest and juice of 1 lemon about 3 tablespoons
  • ***
  • 8 oz. white chocolate chips
  • ¾ cup of finely chopped pistachio's
Instructions
  1. Whisk together the flours, baking powder, soda. and salt.
  2. In a larger bowl beat the butter and sugar til fluffy.
  3. In a tiny bowl whisk the olive oil, (see reference above) whole egg, yolk, limoncello, vanilla, lemon juice and zest. Add it to the butter mixture on low then also add in the flour.
  4. Now cover and refrigerate the dough for 30 minutes, and important step to get the butter cold for rolling the cookie shape.
  5. ***
  6. Preheat the oven to 350 and place parchment onto a baking sheet.
  7. Roll the cookies into a 2 inch long log, place them 2 inches apart on the parchment.
  8. Bake anywhere between 15 to 18 minutes. depending on your oven, each cookie should show a nice medium golden on the bottom and edges.
  9. ***
  10. Completely cool on racks then melt the white chocolate chips in the microwave at 30 second intervals, drizzle the chocolate on the cookies with a fork then quickly add your chopped pistachio's..

 

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