Grilled Shrimp Panzanella Salad

• 1/2 cup sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 pound large shrimp, peeled and deveined
• 6 (1-inch-thick) slices day-old country-style bread
• 8 ounces red cherry tomatoes, halved
• 8 ounces yellow teardrop tomatoes, halved
• 1/3 cup pitted kalamata olives, coarsely chopped
• 1/4 cup chopped fresh basil
• Salt and freshly ground pepper to taste

1. Preheat grill to medium-high heat (350u0b0 to 400u0b0).
2. Whisk together first 5 ingredients in a small bowl.
3. Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.
4. Cut bread into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.

sherry vinegar, extravirgin olive oil, garlic, salt, freshly ground pepper, shrimp, bread, red cherry tomatoes, tomatoes, olives, fresh basil, salt

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