Grilled Shrimp-and-Green Bean Salad

Prep: 30 min., Soak: 30 min., Cook: 4 min., Chill: 15 min., Grill: 4 min.

Yield: Makes 4 to 6 servings

Ingredients

• 8  (12-inch) wooden skewers
• 1 1/2  pounds  fresh green beans, trimmed
• 2  pounds  peeled, medium-size raw shrimp
• Basil Vinaigrette, divided
• 6  cooked bacon slices, crumbled
• 1 1/3  cups  shredded Parmesan cheese
• 3/4  cup  chopped roasted, salted almonds
• Cornbread (optional)

Preparation

1. Soak wooden skewers in water to cover 30 minutes.

2. Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.

3. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.

4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers; toss with green beans, bacon, Parmesan cheese, almonds, and remaining 3/4 cup Basil Vinaigrette. Serve over hot cornbread, if desired.