Grilled-Shrimp Salad With Smoky Tomato Vinaigrette

• 4 (1-inch-thick) slices day-old French bread or other firm white bread, cut into 1-inch cubes
• 1 large tomato, cut into 1-inch-thick slices (about 12 ounces)
• 4 teaspoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 3 tablespoons coarsely chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon canned chipotle chile in adobo sauce
• 1 tablespoon water
• 2 teaspoons ground coriander
• 1 garlic clove, chopped
• 48 large shrimp, peeled and deveined (about 2 pounds)
• Cooking spray
• 9 1/2 cups torn romaine lettuce
• 3/4 cup cubed peeled avocado
• 1/2 cup sliced red onion

1. Preheat oven to 350u0b0.
2. Place bread cubes in a single layer on a baking sheet. Bake at 350u0b0 for 12 minutes or until toasted. Set aside.
3. Brush tomato slices with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place tomato slices on a foil-lined baking sheet. Broil 10 minutes on each side or until tomato slices are blackened. Combine 3 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tomato slices, parsley, and next 5 ingredients (parsley through garlic) in a food processor, and process until blended. Divide vinaigrette in half. Set aside.
4. Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette. Prepare grill. Place kebabs on grill rack coated with cooking spray, and grill 4 minutes on each side or until shrimp are done. Remove shrimp from skewers. Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.

bread, tomato, olive oil, salt, freshly ground pepper, fresh parsley, lemon juice, chipotle chile, water, ground coriander, garlic, shrimp, cooking spray, torn romaine lettuce, avocado, red onion

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