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.

Serves 4