- 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
- Toss shrimp, oil and Lemon Pepper. Grill shrimp until just cooked through. Set aside.
- Combine onion, cucumber and tomato. Add bread, basil and shrimp to salad. Toss with dressing and serve immediately.
- Dressing: Whisk together 1/3 cup olive oil, 3 tablespoons red wine vinegar and 1/2 teaspoon Lawry's(R) Lemon Pepper.