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.
All you need is a cool drink alongside when eating this salad and I guarantee you’ll be totally satisfied.
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.
I even charred the corn inside right over my stove burners!
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!
- 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
- pre-heat oven to 400.
- 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.
- 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.
- 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.
- 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.
- avocado sliced along with the red onion, olives whatever amounts you like.
- 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.
- Spoon the vinaigrette all over.
- Vinaigrette:
- one quarter cup red wine vinegar or white balsamic vinegar
- three quarter cup of good extra virgin olive oil
- a dollop of dijon mustard
- salt and pepper to taste
- a pinch of oregano and a pinch of granulated garlic
- shake, shake, shake until well combined
The post Summer Shrimp and Charred Corn Panzanella Salad appeared first on Proud Italian Cook.
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