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Print this Recipe    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).


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