Shrimp Panzanella Salad

Contributed By: Parker


1 cup cubed French bread (3/4 inch)
1 teaspoon olive oil
1/8 teaspoon garlic salt
1 teaspoon butter
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
3 cups fresh baby spinach
1/2 medium ripe avocado, peeled and cubed
1 medium tomato, chopped
2 tablespoons Italian salad dressing
1 tablespoon grated Parmesan cheese


1. In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3 to 4 minutes, stirring frequently. Remove from pan.
2. In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Remove from heat.
3. In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.

Helpful Hints:

These days I'm cooking for two. After working in the garden, I can dash indoors and have this shrimp and bread salad on the table pronto.
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.
Nutrition Facts
1 serving: 306 calories, 16g fat (3g saturated fat), 145mg cholesterol, 567mg sodium, 19g carbohydrate (4g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

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