Summer Shrimp and Charred Corn Panzanella Salad
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A delicious, light and satisfying shrimp salad for these dog days of summer!
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
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2024/08/summer-shrimp-and-charred-corn-panzanella-salad.html