Panzanella Salad With Shrimp

• 6 cups (1/2-inch) cubed day-old country-style wheat bread
• 1 1/2 tablespoons fresh lemon juice
• 3 tablespoons olive oil, divided
• 1 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced and divided
• 8 cups chopped plum tomato (about 16)
• 6 pitted kalamata olives, chopped
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cup torn fresh basil leaves

1. Preheat oven to 425u0b0.
2. Arrange bread cubes on a baking sheet; bake at 425u0b0 for 5 minutes or until lightly toasted and dry. Cool completely; set aside.
3. Combine lemon juice and 2 1/2 tablespoons oil in a large bowl; stir with a whisk. Stir in rosemary, 1/4 teaspoon salt, pepper, and 1 garlic clove. Add tomatoes and olives; mix well.
4. Heat 1 1/2 teaspoons oil in a large nonstick skillet; add shrimp and 1/4 teaspoon salt. Cook 3 minutes, stirring occasionally; add 1 garlic clove. Cook 2 minutes or until shrimp are cooked through. Remove from heat.
5. Add bread cubes and shrimp to tomato mixture; toss. Add basil; toss to combine. Serve immediately.

countrystyle wheat bread, lemon juice, olive oil, fresh rosemary, salt, freshly ground black pepper, garlic, tomato, olives, shrimp, basil

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