Italian Bread Salad with Lemon Pepper Shrimp

Recipe

• 8 large shrimp (21-25 per pound), peeled and deveined, tails left on.
• 1 teaspoon Extra Virgin Olive Oil
• 1 ½ teaspoons Lemon Pepper
• ½ cup chopped purple onion
• 1 cucumber, chopped
• 2 thick slices crusty Italian bread, torn into chunks
• 8 fresh basil leaves, torn into pieces
• Dressing (see recipe below)

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 ½ teaspoon Lemon Pepper.