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.
Story Archived
Only the most recent 7 days of articles are available for free. For articles older than 7 days there is a small fee for retrieval from our archive. If you are a registered member of the site, the content is free just by signing in below.
Please sign in with your Comment Member ID and password.
Purchase Access
To allow for flexibility, we offer a variety of options for purchasing articles:
Having trouble?
If you have any technical difficulties, either with your username and password or with the payment options, please contact us by e-mail at archivedesk@shawmedia.com
