Shrimp Panzanella Salad

• 1 cup cubed French bread (3/4 inch)
• 1 teaspoon olive oil
• 1/8 teaspoon garlic salt
• 1 teaspoon butter
• 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1 garlic clove, minced
• 3 cups fresh baby spinach
• 1/2 medium ripe avocado, peeled and cubed
• 1 medium tomato, chopped
• 2 tablespoons Italian salad dressing
• 1 tablespoon grated Parmesan cheese

1. In a
2. , toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3-4 minutes, stirring frequently. Remove from pan.
3. In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat.
4. In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.

bread, olive oil, garlic salt, butter, shrimp, garlic, fresh baby spinach, avocado, tomato, italian salad dressing, parmesan cheese

Taken from www.tasteofhome.com/recipes/shrimp-panzanella-salad/ (may not work)