Grilled Shrimp Bruschetta Salad

We made this fun salad as part of our dinner for our Mom on Mother's Day. This was a recipe that Brittany and I demonstrated at our cooking class. It is really yummy! You serve it by placing a few slices of the baguette and pile on some salad, bruschetta topping and shrimp! Enjoy!

Grilled Shrimp Bruschetta Salad

submitted by Melanie-adapted from a Marguerite Henderson recipe

1 lb jumbo shrimp, peeled and deveined
2 T. olive oil
1 clove garlic, minced
¼ tsp paprika
½ tsp kosher salt4 large Roma tomatoes, diced
¼ cup chopped flat leaf parsley
2 T. chopped fresh basil
¼ cup olive oil
1 T. capers
½ tsp kosher salt
Juice of ½ -1 lemons-zest, then juice
Pepper to taste

4 cups mixed greens

1 baguette
Olive Oil for toasting
Shaved Parmesan cheese
Lemon zest

In a medium bowl, combine shrimp, oil, garlic, paprika and salt. Toss. Marinate 1 hour. Grill shrimp on the outdoor grill, in a grill pan, or skillet for 2-3 minutes per side until pink.

Prepare bread by cutting the baguette into 1 inch thick slices on the diagonal. Brush with olive oil, and then toast in the oven in single layer for 10 minutes at 375 degrees or grill on outdoor grill.

In a small bowl, combine the diced tomatoes, parsley, basil, oil, capers, salt, lemon juice, and pepper.

Put together salad by placing the greens on the platter first. Next arrange the shrimp on the greens and place toasted bread around the outside. Spoon the tomato mixture over the shrimp and garnish with shaved parmesan and lemon zest.