Yield
serves 6 (serving size: 2 cups)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Arrange bread cubes on a baking sheet; bake at 425° for 5 minutes or until lightly toasted and dry. Cool completely; set aside.

Step 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. Add tomatoes and olives; mix well.

Step 4

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. Remove from heat.

Step 5

Add bread cubes and shrimp to tomato mixture; toss. Add basil; toss to combine. Serve immediately.

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