Panzanella Salad with Shrimp

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

6 cups (1/2-inch) cubed day-old country-style wheat bread

1 1/2 tablespoons fresh lemon juice

3 tablespoons olive oil, divided

1 teaspoon finely chopped fresh rosemary

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced and divided

8 cups chopped plum tomato (about 16)

6 pitted kalamata olives, chopped

1 1/2 pounds large shrimp, peeled and deveined

1 cup torn fresh basil leaves

Directions:

1. Preheat oven to 425°.
2. Arrange bread cubes on a baking sheet; bake at 425° for 5 minutes or until lightly toasted and dry. Cool completely; set aside.
3. Combine lemon juice and 2 1/2 tablespoons oil in a large bowl; stir with a whisk. Stir in rosemary, 1/4 teaspoon salt, pepper, and 1 garlic clove. Add tomatoes and olives; mix well.
4. Heat 1 1/2 teaspoons oil in a large nonstick skillet; add shrimp and 1/4 teaspoon salt. Cook 3 minutes, stirring occasionally; add 1 garlic clove. Cook 2 minutes or until shrimp are cooked through. Remove from heat.
5. Add bread cubes and shrimp to tomato mixture; toss. Add basil; toss to combine. Serve immediately.

By RecipeOfHealth.com