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["Thaw shrimp, if frozen. In a medium bowl combine oil, vinegar, lemon juice, garlic, salt, and black pepper. Thread shrimp onto six 12-inch wooden skewers.* Brush shrimp with about 3 tablespoons of the oil mixture, reserving the remaining mixture.", "For a charcoal or gas grill, grease grill rack. Place skewers on the grill rack directly over medium heat. Cover and grill for 4 minutes or until shrimp are opaque, turning once halfway through grilling. Remove from grill; set aside on a large baking sheet.", "Brush sweet peppers and zucchini with oil mixture. Add to grill. Cover and grill about 8 minutes or until crisp-tender and lightly charred, turning once halfway through grilling. Remove from grill; set aside on a large baking sheet.", "Brush bread slices and tomatoes with some of the reserved oil mixture. Add to grill. Cover and grill about 2 minutes or until bread is lightly toasted and tomatoes are softened, turning once halfway through grilling.", "Remove shrimp from skewers and transfer to a very large bowl. Cut sweet peppers, zucchini, and bread into 1-inch pieces; add to bowl. Drizzle with any remaining oil mixture. If desired, add basil, parsley, and olives; toss to combine.", "Serve salad immediately or chill for up to 2 hours.", "Nutrition Facts (Grilled Shrimp Panzanella)
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Per serving: 331 kcal cal., 18 g fat (3 g sat. fat, 2 g polyunsaturated fat, 12 g monounsatured fat), 88 mg chol., 761 mg sodium, 29 g carb., 2 g fiber, 6 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet"]
