Grilled Lemon Shrimp With Avocado Panzanella Salad

• 4 thick slices stale sourdough
• 2 tbsp lemon juice
• 2 tsp sugar
• 2 tbsp extra virgin olive oil
• 1 1/4 lb plum tomatoes, roughly chopped
• 2 None spring onions, chopped
• 24 None frozen raw jumbo shrimp, peeled, thawed
• 1 tbsp lemon zest
• 2 None avocados, halved, pitted
• 1 handful fresh basil leaves, torn if large

1. Preheat grill. Toast sourdough for 2-3 mins on both sides. Remove from heat then tear into pieces.
2. Whisk lemon juice and sugar together in a large mixing bowl. Whisk in extra virgin olive oil and season. Add croutons, tomatoes and spring onions and toss to combine. Season.
3. Place shrimp in a medium mixing bowl. Add lemon zest and season. Toss to coat. Grill for 2-3 mins, until pink and cooked to your liking. Add to salad.
4. Grill avocado, cut-side down, for 2-3 mins, until warmed through. Scoop flesh into salad bowl. Add basil and toss to combine. Serve warm.

sourdough, lemon juice, sugar, extra virgin olive oil, tomatoes, spring onions, jumbo shrimp, lemon zest, avocados, basil

Taken from recipes-plus.com/api/v2.0/recipes/37730 (may not work)