Grilled Shrimp Panzanella Salad
1/2 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound large shrimp, peeled and deveined
6 (1 inch thick) sliced day old country style bread
8 oz red cherry tomatoes, halved
8 oz yellow teardrop tomatoes, halved
1/3 cup pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh basil
Salt and freshly ground pepper to taste
Preheat oven to medium-high heat.
Whisk together first 5 ingredients in a small bowl.
Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.
Cut bread into 1 inch cubes. Combine bread, shrimp, tomatoes, olives and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving. Makes 4 servings.