Shrimp Bread Salad with Golden Garlic Vinaigrette

Shrimp Bread Salad with Golden Garlic Vinaigrette
Photo by Mark Ferri


  • 4 tsp. finely chopped garlic
  • About 5 thick slices day-old country-style bread, cut into ¾-inch cubes (about 7 cups)
  • 3 large ripe tomatoes, cut into chunks
  • 1 Tbs. fresh lemon juice
  • ½ tsp. Spanish or Hungarian sweet paprika
  • 2 tsp. fresh thyme leaves
  • 2 Tbs. aged sherry vinegar (or red-wine vinegar)
  • + 4 more ingredients
    • 1-½ lb. large shrimp in the shell or about 42 frozen, cleaned large shrimp, thawed
    • 1 cup loosely packed basil leaves, cut in a chiffonade
    • 7 Tbs. extra-virgin olive oil
    • Kosher salt and freshly ground black pepper

Heat the oven to 350°F. If using shrimp in the shell, peel and devein them. If using cleaned, thawed shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Put the bread cubes on a baking sheet and toast them in the oven until they’ve dried out and turned golden...

View full recipe at Fine Cooking


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