Shrimp Bread Salad with Golden Garlic Vinaigrette

Shrimp Bread Salad with Golden Garlic Vinaigrette
Photo by Mark Ferri


  • 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
  • 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
  • 2 tsp. fresh thyme leaves
  • + 4 more ingredients
    • 2 Tbs. aged sherry vinegar (or red-wine vinegar)
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. fresh lemon juice
    • 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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