Grilled-Shrimp Salad with Smoky Tomato Vinaigrette

Grilled-Shrimp Salad with Smoky Tomato Vinaigrette

  • Yield: 6 servings (serving size: 2 1/2 cups)


  • 4 none (1-inch-thick) slices day-old French bread or other firm white bread, cut into 1-inch cubes
  • 1 none large tomato, cut into 1-inch-thick slices (about 12 ounces)
  • 4 teaspoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 3 tablespoons coarsely chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon canned chipotle chile in adobo sauce
  • 1 tablespoon water
  • 2 teaspoons ground coriander
  • 1 none garlic clove, chopped
  • 48 none large shrimp, peeled and deveined (about 2 pounds)
  • none Cooking spray
  • 9 1/2 cups torn romaine lettuce
  • 3/4 cup cubed peeled avocado
  • 1/2 cup sliced red onion


Preheat oven to 350°.

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.

Nutritional Information

Amount per serving
  • Calories: 257none
  • Calories from fat: 30%
  • Fat: 8.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 27g
  • Carbohydrate: 17.4g
  • Fiber: 3g
  • Cholesterol: 173mg
  • Iron: 4.7mg
  • Sodium: 495mg
  • Calcium: 112mg

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Grilled-Shrimp Salad with Smoky Tomato Vinaigrette Recipe