->Grilled Shrimp 01 <-

Yield: 6 servings

4 (1-inch-thick) slices day-old French bread, cut into 1-inch cubes

1 large tomato, cut into 1-inch-thick slices (about 12 ounces)

4 teaspoons olive oil, divided

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

3 tablespoons coarsely chopped fresh parsley

2 tablespoons fresh lemon juice

1 tablespoon canned chipotle chile in adobo sauce

1 tablespoon water

2 teaspoons ground coriander

1 garlic clove, chopped

48 large shrimp, peeled and deveined (about 2 pounds)

Cooking spray

9-1/2 cups torn romaine lettuce

3/4 cup cubed peeled avocado

1/2 cup sliced red onion

Preheat oven to 350 degrees. Place bread cubes in a single layer

350 degrees for 12 minutes or until

toasted. Set aside. Brush tomato slices with 1 teaspoon olive oil,

1/4 teaspoon salt and 1/4 teaspoon pepper. Place

tomato slices on a foil-lined baking sheet. Broil 10 minutes on

each side or until tomato slices are blackened. Combine 3 teaspoons

1/4 teaspoon salt,

1/4 teaspoon pepper, tomato slices,

parsley, and next 5 ingredients (parsley through garlic) in a food

processor, and process until blended. Divide vinaigrette in half.

Set aside. Thread shrimp onto 6 (12-inch) skewers, and brush with

half of vinaigrette. Prepare grill. Place kebabs on grill rack

coated with cooking spray, and grill 4 minutes on each side or until

shrimp are done. Remove shrimp from skewers. Combine remaining half

of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.