* To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Preheat oven to 325 degrees F.

Shred bread into irregular bite-size pieces until you have 2 cups and place into a bowl.

Heat 1/4 cup olive oil and garlic in frying pan on medium heat until garlic is sizzling but not brown, approximately 3 minutes. Pour garlic and oil over the bread, toss to coat and toast on a cookie sheet for 10 to 15 minutes, or until crisp at the edges and soft in the middle.

Place toasted bread into a large bowl and toss with the onions, vinegar, the remaining 1/4 cup olive oil, parsley, mint, salt and pepper. NOTE: This dish improves after sitting at room temperature. Do not let it sit out longer than 2 hours.

When ready to serve: Grill shrimp by brushing them with olive oil, seasoning to taste with sea salt and freshly ground pepper, and placing on a hot grill for 2 minutes per side or until the shrimp curl up.

Arrange salad mixture on a large family-style platter and garnish with pine nuts, grilled shrimp, and shaved pecorino cheese.

Makes 4 servings.