Part paella, part panzanella, all good
My idea was simple – combine the best attributes of bready panzanella salad with the briny goodness of seafood paella. And I wanted it all done on the grill.
It turned out to be easier, faster and far more delicious than I expected.
The two main ingredients – sourdough bread and peeled extra-large shrimp – were simple. I gave each a quick toss in flavorful (and complementary) marinades, then popped them on the grill for a few minutes. I wanted the bread just lightly toasted and the shrimp just barely cooked.
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