Grilled-Shrimp Salad With Smoky Tomato Vinaigrette Recipe

Name: Grilled-Shrimp Salad With Smoky Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Place bread cubes in a single layer on a baking sheet. Bake at 350u00b0 for 12 minutes or until toasted. Set aside.
3
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.
4
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.

1305

kcal

Calories

Fat

Carbs

291

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Grilled-Shrimp Salad With Smoky Tomato Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled-Shrimp Salad With Smoky Tomato Vinaigrette

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