Grilled Shrimp Panzanella

Ingredients

• 1-1/2 cups Italian salad dressing, divided
• 1 pound uncooked jumbo shrimp, peeled and deveined
• 1 loaf (14 ounces) ciabatta bread, halved lengthwise
• 8 cups torn mixed salad greens
• 3 plum tomatoes, quartered
• 1 cup (4 ounces) crumbled feta cheese
• 1 medium red onion, chopped
• 1/2 cup chopped ripe olives
• 4 garlic cloves, minced

Directions

• Pour 1 cup salad dressing in a large resealable plastic bag. Add the
• shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
• 
  
• Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered,
• over medium heat for 2-3 minutes on each side or until lightly
• toasted. Cut bread into cubes; set aside.
• 
  
• Drain and discard marinade. Thread shrimp on four metal or soaked
• wooden skewers. Grill, covered, over medium heat for 5-8 minutes or
• until shrimp turn pink, turning once.
• 
  
• In a large bowl, combine salad greens and remaining dressing; toss to
• coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and
• bread cubes; toss to combine. Yield: 21 servings (3/4 cup each).

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