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1
Prepare an ice-water bath; set aside.
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2
In a 5-quart stockpot, combine the water with 2 tablespoons salt, the peppercorns, paprika, bay leaves, and lemon juice; bring to a boil.
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3
Reduce heat to medium; simmer 5 minutes.
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4
Add the shrimp; stir once.
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5
Cook until the shrimp are pink and opaque, about 1 1/2 minutes.
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6
With a large sieve, transfer the shrimp to the ice bath.
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7
Chill thoroughly, at least 2 minutes, and drain in the sieve.
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8
Cut each shrimp in half crosswise.
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9
Place in a bowl, cover with plastic wrap, and refrigerate until ready to use.
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10
In a food processor fitted with the metal blade, chop the garlic.
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11
Remove 2 teaspoons; set aside.
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12
Quarter 1 red pepper and 1 tomato; add to the remaining garlic in the processor.
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13
Pulse until a coarse puree forms.
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14
Pour into a large mixing bowl.
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15
Cut the remaining red pepper and 3 tomatoes into 1/4-inch dice, and add to the bowl along with the cucumber, green pepper, red onion, marjoram, vinegar, and 1/4 cup olive oil; stir to combine.
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16
Meanwhile, in a large saute pan, heat 2 tablespoons olive oil over medium heat, and fry half the bread cubes until they just begin to turn crisp and golden brown, about 3 minutes.
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17
Add half the reserved chopped garlic and a pinch of salt; cook, stirring frequently, until the garlic is fragrant and the bread cubes are golden brown, about 1 minute more.
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18
Transfer to a large plate, and repeat the process with the remaining garlic and bread cubes.
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19
Just before serving, toss the shrimp and half the croutons into the salad mixture, season with salt and pepper, and drizzle with more olive oil, if desired.
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20
Serve the remaining croutons on the side or on top of each portion.
