4 slices day-old bread white french 1-inch-thick firm cut into 1-inch cubes ()
1 tablespoon chipotle chile in adobo sauce canned
3 tablespoons parsley fresh coarsely chopped
1 garlic clove chopped
2 teaspoons ground coriander
2 tablespoons juice of lemon fresh
4 teaspoons olive oil divided
0.5 teaspoon pepper divided freshly ground
0.5 cup onion red sliced
9.5 cups torn romaine lettuce
0.5 teaspoon salt divided
2 pounds shrimp deveined peeled
1 large tomatoes 1-inch-thick cut into slices ( 12 ounces)
1 tablespoon water
Equipment
food processor
bowl
baking sheet
oven
grill
aluminum foil
skewers
Directions
Preheat oven to 35
Place bread cubes in a single layer on a baking sheet.
Bake at 350 for 12 minutes or until toasted. Set aside.
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.
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.
