Grilled-Shrimp Salad with Smoky Tomato Vinaigrette

By Lv2Cook

Ingredients

• 4 slices (1-inch-thick) 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 (about 2 pounds) peeled and deveined
• Cooking spray
• 9 1/2 cups torn romaine lettuce
• 3/4 cup cubed peeled avocado
• 1/2 cup sliced red onion

Preparation

Step 1

Preheat oven to 350º.

Place bread cubes in a single layer on a baking sheet. Bake at 350º 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.

Serving Size: 2 1/2 cups