Shrimp Bread Salad with Golden Garlic Vinaigrette

Shrimp Bread Salad with Golden Garlic Vinaigrette
Photo by Mark Ferri


  • 2 Tbs. aged sherry vinegar (or red-wine vinegar)
  • 1 Tbs. fresh lemon juice
  • 2 tsp. fresh thyme leaves
  • 7 Tbs. extra-virgin olive oil
  • 3 large ripe tomatoes, cut into chunks
  • Kosher salt and freshly ground black pepper
  • About 5 thick slices day-old country-style bread, cut into ¾-inch cubes (about 7 cups)
  • + 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
    • ½ tsp. Spanish or Hungarian sweet paprika
    • 4 tsp. finely chopped garlic

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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