Grilled Shrimp-And-Green Bean Salad

1. 1

   Soak wooden skewers in water to cover 30 minutes.

2. 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. 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. 4

   Grill, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.