Serves 4


  • 1 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, pitted and halved
  • Caper-Lemon Vinaigrette (see recipe)
  • 1 pound large shrimp, peeled and deveined, tails on
  • 3 slices (about 4 ounces) ciabatta bread, cut into 1-inch cubes
  • 2 Tbsp. olive oil, divided
  • 1/8 tsp. kosher salt
  • 4 cups loosely packed baby arugula (about 2 ounces)


    Total time: 20 minutes

    Preheat grill to medium high. In a medium bowl, toss tomatoes and olives with Caper-Lemon Vinaigrette; set aside.

    Place shrimp and bread in separate large bowls. Into each bowl, pour 1 Tbsp. oil and a pinch of salt; toss to coat. On 8 (10-inch) metal skewers (or bamboo skewers soaked in water for 30 minutes), thread shrimp and bread, alternating each.

    Grill skewers, flipping halfway through, until bread is lightly charred and shrimp is cooked through, about 3 minutes.

    Divide arugula among 4 plates. Place 2 skewers on each, spoon tomato-olive mixture over top, and serve.

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