Spinach And Shrimp Panzanella

• FOR THE DRESSING:
• 1/2 cups Olive Oil
• 1/4 cups Red Wine Vinegar
• 2 teaspoons Sugar
• 1 teaspoon Dijon Mustard (optional)
• Salt And Pepper, to taste
• FOR THE SALAD:
• 2 Tablespoons Olive Oil, Divided
• 3 cups Cubed Bread (a Sturdy, Dense Bread)
• 1/2 teaspoons Italian Seasoning (optional)
• 1 clove Garlic, Finely Minced
• 8 ounces, weight Medium Shrimp, Peeled And Deveined
• Salt And Pepper
• 3 cups Sliced (in Wedges) Tomatoes
• Basil Leaves Torn
• 4 cups Fresh Spinach, Packed
• 4 ounces, weight Mozzarella, Cut Up
• Sliced Red Onion, If Desired

1. In a small bowl, whisk together all dressing ingredients and set aside.
2. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Toss in bread cubes and sprinkle with Italian seasoning. Stir bread around until toasty, about 4-5 minutes. Remove bread cubes from skillet to cool.
3. Wipe out the skillet and add remaining tablespoon of oil and minced garlic, and cook over medium heat. Add shrimp, season with salt and pepper, and cook 2-3 minutes. Flip shrimp over, season, and cook 2 minutes longer. Remove from heat and refrigerate about 15 minutes.
4. While shrimp is cooling, start layering the salad. Put half the cubed bread in the bottom of a large bowl. Cover with half of the tomatoes. Sprinkle with torn basil. Put half the spinach over the basil and tomatoes. Repeat layers: bread, tomatoes, basil, spinach.
5. Remove the shrimp from the refrigerator and sprinkle over spinach. Top with mozzarella and red onion. Whisk the dressing again and serve over salad.

dressing, olive oil, ubc, sugar, dijon mustard, salt, salad, olive oil, bread, italian seasoning, clove garlic, shrimp, salt, tomatoes, basil, fresh spinach, weight mozzarella, red onion

Taken from tastykitchen.com/recipes/salads/spinach-and-shrimp-panzanella/ (may not work)