What’s not to like about a salad that’s equal parts bread and veggies? This shrimp panzanella is bulked up by crunchy gem lettuce, juicy tomatoes, and fresh mozzarella. A lemon-garlic marinade gives these shrimp an extra flavor boost
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Demi Baguette(ContainsWheat, Soy)
Baby Gem Lettuce
Wash and dry all produce. Preheat the oven to 350 degrees. Cut the demi baguette into 1-inch cubes. Halve the tomatoes. Tear the lettuce into bite-sized pieces. Mince or grate the garlic. Thinly slice the basil leaves. Zest, then halve the lemon. Cut the mozzarella into ½-inch cubes.
Toss the bread cubes on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Bake for about 8 minutes, tossing halfway through cooking, until crispy.
In a medium bowl, toss together the shrimp, lemon zest, garlic, chili powder, a drizzle of oil, and a pinch of salt and pepper.
Cook the shrimp: Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp to the pan and cook, tossing for 3-4 minutes, until opaque.
In a large bowl, toss together the shrimp, lettuce, tomatoes, mozzarella, bread cubes, a large drizzle of olive oil, and a squeeze of lemon. Season with salt and pepper.
Plate and serve: Serve the citrusy shrimp panzanella divided between plates and sprinkled with basil and dig in!