Pesto Shrimp Panzanella Salad & Strawberry Basil Martini

Chuck began making his version of Panzanella salad about 6 months ago.  We have served it as the main course with the pesto shrimp on top and also as a side dish with baked chicken and grilled salmon.  The martini is a fun pre-dinner or dinner time cocktail that will elevate your Italian experience.  If you do serve the martini pre-dinner you can pair the salad with Pinot Grigio.   

Strawberry Basil Martini
Serves 1

Ingredients:

• 2 fresh strawberries
• 3 oz Lemoncello
• 1/2 oz lemon juice
• 6-7 medium size basil leaves
• 2 oz prosecco or other sparkling wine 

1. Slice the strawberries.
2. Tear the basil leaves.
3. Put strawberries and basil in a mixing tin.
4. Pour the lemoncello and lemon juice into the mixing tin and muddle.
5. Fill the mixing tin with ice and shake vigorously.
6. Strain the liquid into a martini glass (we used an extra strainer to make sure the liquid was clear however this step is not necessary for a tasty martini). 
7. Float the prosecco on top.
8. Garnish the glass with a strawberry.

Pesto Shrimp Panzanella Salad
Serves 2-3 as a main dish or 4-5 as a side dish

Ingredients:

• 1/2 artisan style bread loaf (we like olive or roasted garlic for this)
• 1 1/2 Cups grape tomatoes halved lengthwise
• 1 Cup basil chiffonade
• 1 Cup pitted kalamata olives halved lengthwise
• 1/3 Cup plus 2 1/2 TB. Olive Oil divided 
• 2 TB. red wine vinegar
• 1 1/2 TB. lemon juice
• 1 tsp. minced garlic
• 1/4 tsp. oregano
• 1/4 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/2 tsp. ground black pepper
• 1/2 tsp. salt
• 8-10 large uncooked, peeled & deveined shrimp
• 2 TB. prepared pesto (jar or fresh)
• 1 Cup shaved parmesan cheese

Preheat the oven to 350 degrees

1. Cube the bread into bite sized pieces.
2. Spread the bread out onto a baking sheet.
3. Toss the bread with 2 TB. olive oil.
4. Bake bread for 20 minutes tossing halfway through.
5. Put bread in a large bowl.
6. Set oven to 400 degrees for the shrimp.
7. In a small bowl whisk together a 1/2 Cup of the olive oil, red wine vinegar, lemon juice, garlic, oregano, dried basil, thyme, salt, and pepper.  Set aside.
8. Remove the tails from the shrimp.  Rinse and dry.
9. Lay shrimp on the same baking sheet you used for the bread, drizzle 1/2 TB. olive oil over the shrimp and gently toss to coat.  Sprinkle with salt and fresh ground pepper.
10. Roast shrimp for 8-10 minutes, turning halfway through.
11. Place shrimp in a medium size bowl and toss with pesto.
12. Add tomatoes, basil, olives, and cheese to the bowl with the bread and toss with the olive oil mixture (use as much or as little as you want).
13. Plate the salad and top with shrimp.
14. Garnish with additional cheese if desired.