Shrimp Panzanella Salad
These days, I’m only cooking for two. After working in the garden, I can dash indoors and have this shrimp and bread salad on the table pronto. —Kallee Krong-McCreery, Escondido, California
Ingredients
- 1 cup cubed (3/4 inch) French bread
- 1 teaspoon olive oil
- 1/8 teaspoon garlic salt
- 1 teaspoon butter
- 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 garlic clove, minced
- 3 cups fresh baby spinach
- 1/2 medium ripe avocado, peeled and cubed
- 1 medium tomato, chopped
- 2 tablespoons Italian salad dressing
- 1 tablespoon grated Parmesan cheese
Directions
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1In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3-4 minutes, stirring frequently. Remove from pan.
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2In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat.
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3In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.
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