Shrimp Salad with Croutons

Total 30 mins :  4 servings

3 tablespoons red wine vinegar

2 teaspoons honey

1 teaspoon Dijon Mustard

1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing

1 cup coarsely chopped, drained jarred roasted red peppers  6 or 8 ounces, 1 to 1 1/4

oil from jar reserved.

salt and freshly ground pepper

4 one inch thick slices of ciabatta bread

2 teaspoons of minced garlic

1 pound of shelled and deveined medium to large shrimp

1 medium vidalia or other sweet onion, thinly sliced

1/4 cup minced chives

1. Light a grill.  in a small bowl, mix the vinegar with honey, mustard, 1/4 cup of the olive oil and the reserved 1 tablespoon of red pepper oil.  Season the vinaigrette with salt and pepper.

2.  Brush the ciabatta slices on both sides with olive oil and grill over high heat until lightly charred, about 1 minute per side.  Let cool slightly, then cut into 1 inch cubes.

3.  In a large skillet, heat the remaining 1 tablespoon of olive oil.  Add the garlic and shrimp, season with salt and pepper and cook over moderate heat until the shrimp are pink and curled, about one minute per side .  Do not over cook!  Scrape the shrimp and garlic into a bowl and let cool slightly.

4.  Add the roasted red peppers, onion, chives and croutons to the shrimp.  Pour the vinaigrette over the salad and toss well.  Plate and serve.

The best way to have a great shrimp recipe is to start out with great shrimp.  To order shrimp on line go to www.Texshrimp.com or call Peggy at 96-56-241-1733