Grilled Shrimp Panzanella Salad

Grilled Shrimp Panzanella Salad

1 pound extra large shrimp, peeled & deveined

6 slices, thick cut French bread

Olive oil

Shrimp Panzanella Salad

Campari tomatoes

Yellow tomatoes

Heirloom tomatoes

1/4 cup kalamata olives

Fresh basil, sliced thin

Balsamic vinaigrette

1 teaspoon minced garlic

Sea salt and fresh pepper

Preheat grill pan to high heat. In a medium bowl, Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted. Cut bread into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.