Bread Salad with Grilled Shrimp and Walla Walla Onions


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Recipe by chef Vitoo DiLullo of Clao Vito restaurant in Portland, Oregon. Recipe appeared in the Oregonian newspaper's FOODay, Tuesday, July 12, 2005.

A delicious bread salad with grilled shrimp and Walla Walla onions.

More of Linda's wonderful Salad and Salad Dressing Recipes and Shrimp Recipes.




Bread Salad with Grilled Shrimp and Walla Walla Onions

Recipe Type: Salad and Salad Dressing, Shrimp, Seafood, Onion, Bread Salad
Yields: 4 servings
Prep time: 30 min
Shrimp grill time: 4 min


Ingredients:

2 to 3 thick slices day-old country-style bread
1/2 cup extra-virgin olive oil, divided
1/2 teaspoon minced garlic
1 medium sweet Walla Walla onion, julienned
4 or 5 tablespoons good red wine vinegar
1/2 cup Italian (flat-leaf) parsley leaves, lightly packed
1/4 cup fresh mint leaves, lightly packed
Coarse or Sea salt and freshly ground pepper, to taste
1 pound large shrimp, peeled and grilled
1/4 cup toasted pine nuts*
1/2 cup shaved pecorino cheese (use a vegetable peeler)

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


Preparation:

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.