Grilled-Shrimp Salad with Smoky Tomato Vinaigrette

Ingredients

• 0.8 cup avocado cubed peeled
• 4 slices bread white french 1-inch-thick firm cut into 1-inch cubes ()
• 1 tablespoon chipotles in adobo 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 the of 1 cos 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

1. Preheat oven to 35
2. Place bread cubes in a single layer on a baking sheet.
3. Bake at 350 for 12 minutes or until toasted. Set aside.
4. Brush tomato slices with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
5. Place tomato slices on a foil-lined baking sheet. Broil 10 minutes on each side or until tomato slices are blackened.
6. 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.
7. Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette. Prepare grill.
8. Place kebabs on grill rack coated with cooking spray, and grill 4 minutes on each side or until shrimp are done.
9. Remove shrimp from skewers.
10. Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.