Grilled Shrimp and Bread Salad
Circle B Kitchen
Recipe adapted from Relish Magazine
4 tablespoons lemon juice
4 tablespoons olive oil, plus additional for brushing
1 tablespoon finely chopped fresh oregano
1 garlic clove, minced
¾ teaspoon salt, divided
Coarsely ground black pepper
1 pint cherry tomatoes, cut into halves
½ English cucumber, peeled and cut into ½-inch pieces
½ small red onion, thinly sliced
4 cups chopped romaine lettuce
1 pound large shrimp, peeled and deveined
3 large (1- inch thick) slices of bread cut from a rustic Italian loaf
1 orange bell pepper, cut into strips
3 ounces feta cheese, cut into ½-inch cubes
6 8-inch bamboo or metal skewers (soak the bamboo skewers in water for 15 minutes)
Prepare grill or grill pan.
Whisk together the lemon juice, oil, oregano, garlic, ½ teaspoon salt and pepper in a bowl. Pour half the dressing into a second bowl.
Add tomatoes, cucumber and onion to dressing in one bowl.
Add shrimp to dressing in second bowl. Stir until well coated; marinate at room temperature for 10 minutes.
Lightly brush the bread and bell pepper on both sides with oil and sprinkle with a little salt and pepper. Grill the bread until browned and slightly crisp, about 2 minutes on each side then transfer to a rack to cool. Grill the bell pepper until just softened, about 2 minutes per side. Cut the bread into cubes and set aside.
Thread shrimp on skewers without crowding and grill until just cooked, about 2 minutes on each side.
Remove the shrimp from skewers and gently stir into tomato mixture. In a large serving bowl, combine the shrimp with the bread and bell pepper, lettuce and feta.