Panzanella Salad with Shrimp

Ingredients

• 1 cup torn basil leaves fresh
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon rosemary fresh finely chopped
• 2  garlic cloves divided minced
• 6  kalamata olives pitted chopped
• 1.5 tablespoons juice of lemon fresh
• 3 tablespoons olive oil divided
• 8 cups plum tomatoes chopped 16
• 0.5 teaspoon salt divided
• 1.5 pounds shrimp deveined peeled
• 6 cups day-old wheat bread country-style cubed

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 42
2. Arrange bread cubes on a baking sheet; bake at 425 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.
4. Add tomatoes and olives; mix well.
5. 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.
6. Remove from heat.
7. Add bread cubes and shrimp to tomato mixture; toss.
8. Add basil; toss to combine.
9. Serve immediately.