Grilled Shrimp and Green Bean Salad

Southern Living comes through again!

It's 5:00 pm, I just got home from work and I'm wondering what to make for dinner. Checking my email I see this delicious looking (and sounding) recipe from them and yet again am totally in love with their magazine.

I do believe that when I finally get back down to the South and call it 'home' again I am just going to stack up my magazines and systematically go through and make every single recipe them. They never let me down.

Basil Vinaigrette:

1/2 cup balsamic vinegar
1/2 cup chopped fresh basil
4 large shallots, minced
3 garlic cloves, minced
1 tablespoon brown sugar
1 teaspoon seasoned pepper
1/2 teaspoon salt
1 cup olive oil

Whisk together balsamic vinegar and next 6 ingredients in a small bowl until blended; gradually add olive oil, whisking constantly until blended.

Grilled Shrimp and Green Bean Salad

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

Soak wooden skewers in water to cover 30 minutes. 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.

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.

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.

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