Shrimp Bread Salad with Golden Garlic Vinaigrette

Shrimp Bread Salad with Golden Garlic Vinaigrette
Photo by Mark Ferri


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

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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