Shrimp Panzanella

• 1 1/2 tablespoons fresh thyme
• 1/4 cup olive oil, divided
• Cooking spray
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 garlic clove, grated
• 1 medium English cucumber, thinly sliced (about 2 cups)
• 1/2 cup thinly vertically sliced red onion
• 3 medium vine-ripened tomatoes, cut into wedges
• 12 ounces medium shrimp, peeled and deveined
• 3 cups baby arugula
• 1 cup torn basil leaves

1. Place wrapped dough in microwave. Microwave at 30% power for 45 seconds. Unwrap dough; pat into a disk. Sprinkle with thyme; knead 1 minute to incorporate. Let rest 10 minutes. Pat dough into a 7-inch circle on a parchment-lined baking sheet. Brush with 1 1/2 teaspoons oil. Place pan in oven. Turn oven to 400u0b0; bake 20 minutes (as oven preheats). Remove from oven; cool (leave oven on).
2. Cut bread into 3/4-inch cubes; arrange on baking sheet, and coat with cooking spray. Bake at 400u0b0 for 15 minutes, stirring occasionally. Cool 5 minutes.
3. Combine 3 tablespoons oil, vinegar, salt, pepper, and garlic in a bowl. Add cucumber, onion, and tomatoes; toss. Let stand 10 minutes.
4. Heat remaining 1 1/2 teaspoons oil in a medium skillet over medium-high heat. Add shrimp; cook 3 minutes. Add bread cubes, shrimp, arugula, and basil to cucumber mixture; toss.

thyme, olive oil, cooking spray, red wine vinegar, kosher salt, black pepper, garlic, cucumber, red onion, tomatoes, shrimp, baby arugula, torn basil

Taken from www.myrecipes.com/recipe/shrimp-panzanella (may not work)