Grilled Shrimp with Mediterranean Bread and Tomato Salad

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The ingredients in this dish are humble, but together they create a masterpiece. With the combination of plump ripe tomatoes, fresh oregano and basil, extra virgin olive oil and grilled shrimp you know it’s summertime. In Tuscany, this bread salad is known as panzanella. If you were ever wondering what to do with that leftover piece of rustic bread, you’ve found your answer today.

Serves 4

The Shrimp

  • 20 Peeled/Deveined~21/25 (Size) Shrimp
  • 4 Cloves Chopped Garlic
  • 4 Tbsp. Olive Oil
  • Salt/Pepper to Taste
  • Juice of ½ Lemon
  • 1 Tbsp. Chopped Italian Parsley

In a bowl, toss the shrimp with 2 Tbsp. olive oil, garlic, salt/pepper. Place on hot grill, when shrimps start to curl, turn (about 1 minute). Cook for another minute or two until done (always make an extra shrimp to taste for the exact moment of doneness). Place the shrimp in a clean bowl. Toss with the remaining olive oil, add the parsley and give a fresh squeeze of lemon.

The Salad

  • ½ Pound Firm Rustic Day Old Bread
  • 2 Large Ripe/Juicy Tomatoes (Large Dice)
  • ½ Seedless Cucumber (Large Dice)
  • ½ Yellow Pepper (Small Dice)
  • ½ Vidalia (Sweet) Onion (Slivers)
  • 6 Tbsp. Extra Virgin Olive Oil
  • 3 Tbsp. Red Wine Vinegar
  • Salt/Pepper to Taste
  • ¼ Cup Fresh Basil Leaves
  • ¼ Cup Fresh Oregano Leaves
  • A Few Wedges of Lemon for Garnish

Cut the bread into a dice the same size as the tomatoes. If still soft let the bread dice sit out for an hour or two. In a bowl combine all the ingredients except the bread, fresh basil and oregano. Toss to combine. Now add the bread and toss gently, then add the fresh herbs and toss again. Place on a large platter and garnish with the grilled shrimp and the fresh lemon.

--Chef Larry Barrett, Simply Gourmet Caterers