Grilled-Shrimp Salad with Smoky Tomato Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 (1-inch-thick) slices day-old french bread or other firm white bread, cut into 1-inch cubes |
1 large tomato, cut into 1-inch-thick slices (about 12 ounces) |
4 teaspoons olive oil, divided |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground pepper, divided |
3 tablespoons coarsely chopped fresh parsley |
2 tablespoons fresh lemon juice |
1 tablespoon canned chipotle chile in adobo sauce |
1 tablespoon water |
2 teaspoons ground coriander |
1 garlic clove, chopped |
48 large shrimp, peeled and deveined (about 2 pounds) |
cooking spray |
9 1/2 cups torn romaine lettuce |
3/4 cup cubed peeled avocado |
1/2 cup sliced red onion |
Directions:
1. Preheat oven to 350°.
2. Place bread cubes in a single layer on a baking sheet. Bake at 350° for 12 minutes or until toasted. Set aside.
3. Brush tomato slices with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place tomato slices on a foil-lined baking sheet. Broil 10 minutes on each side or until tomato slices are blackened. Combine 3 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tomato slices, parsley, and next 5 ingredients (parsley through garlic) in a food processor, and process until blended. Divide vinaigrette in half. Set aside.
4. Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette. Prepare grill. Place kebabs on grill rack coated with cooking spray, and grill 4 minutes on each side or until shrimp are done. Remove shrimp from skewers. Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.
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