Salad Recipes: Grilled Shrimp by Recipe Cottage

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	Grilled Shrimp

		Grilled-Shrimp Salad With Tomato Vinaigrette Yield: 6 servings 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 Preheat oven to 350 degrees. Place bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 12 minutes or until toasted. Set aside. 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. 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. Yield: 6 servings (serving size: 2-1/2 cups).