Neil Perrys Italian Bread Salad with Lemon Pepper Shrimp Recipe

Neil Perrys Italian Bread Salad with Lemon Pepper Shrimp Recipe

  • 8 large shrimp (21-25 per pound), peeled and deveined, tails left on
  • 1 teaspoon Bertolli® Extra Virgin Olive Oil
  • 1 1/2 teaspoons Lawry's® Lemon Pepper
  • 1/2 cup chopped red onion
  • 1 cucumber, chopped
  • 1 large tomato, chopped
  • 2 thick slices crusty Italian bread, torn into chunks
  • 8 fresh basil leaves, torn into pieces
  • Dressing
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon Lawry's® Lemon Pepper
  1. Toss shrimp, oil and Lemon Pepper. Grill shrimp until just cooked through. Set aside.
  2. Combine onion, cucumber and tomato. Add bread, basil and shrimp to salad. Toss with dressing and serve immediately.
  3. Dressing: Whisk together 1/3 cup olive oil, 3 tablespoons red wine vinegar and 1/2 teaspoon Lawry's(R) Lemon Pepper.