Grilled Shrimp Panzanella Salad
For the Vinaigrette:
4 tablespoons red wine vinegar
3/4 cup extra virgin olive oil
Salt and pepper
1 tablespoon Dijon mustard
2 teaspoons finely minced garlic
2 teaspoons concentrated tomato paste (sold in a tube), or 1 tablespoon canned tomato paste
1 1/2 pounds extra-large raw shrimp, peeled and deveined
For the Salad:
3 cups focaccia croutons
1 1/2 pints grape tomatoes, cut in half
1 yellow bell pepper, diced
2/3 cup parsley leaves, chopped
1 English cucumber, diced
1/4 cup toasted pine nuts
6 cups shredded romaine lettuce
In a bowl, whisk together vinaigrette ingredients (besides olive oil) until well combined. Continue to whisk while continuously adding in olive oil until emulsified. Drizzle 2 tablespoons of the vinaigrette over the shrimp and toss well, set aside.
In a separate bowl, drizzle a few tablespoons of the vinaigrette over the tomatoes. Set aside to marinate. Then, heat a non-stick grill pan over medium-high heat. Grill the shrimp for 1-2 minutes on each side. Set aside to cool.
When ready to serve, arrange the lettuce on a large platter. Toss together the tomatoes and vinaigrette, the bell peppers, cucumber and croutons. Drizzle the lettuce with any remaining vinaigrette. Pile the vegetables on top of the lettuce, arrange the shrimp around the platter, and serve immediately.