• 1 pound uncooked, peeled, deveined, tail-off shrimp
• 3 tablespoons olive oil
• 1 small crusty French bread or boule, cut into 1-inch dice (6 cups)
• 1 teaspoon kosher salt
• 2 large ripe tomatoes, cut into 1-inch dice
• 1 hothouse cucumber, unpeeled, cut into 1-inch dice
• 1 red bell pepper, cut into 1-inch dice
• 1 green bell pepper, cut into 1-inch dice
• 1/2 red onion, thinly sliced
• 20 large basil leaves, torn

  Vinaigrette:

• 1 teaspoon minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoon white wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground pepper  

Method

Steam shrimp just until they turn pink.  Cool quickly under cold running water, drain well and transfer to several stacked paper towels to dry.

Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk together the garlic, mustard, vinegar, olive oil, salt and pepper.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and shrimp, and toss with the vinaigrette. Taste and season with salt and pepper.  Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

Serves: 8 to 10

Contributor: Lillian Julow

back to shrimp recipe page        back to main seafood page

 

top of page