Grilled Shrimp and Bread Salad

Ingredients:

• 1/2 cup sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 teaspoon freshly ground pepper
• 1 lb large shrimp, peeled and deveined
• 6 thick slices day-old country-style or sourdough bread
• 1 lb tomatoes, chopped
• 1/3 cup pitted kalamata olives, coarsely chopped
• 1/4 cup chopped fresh basil
• Salt and freshly ground pepper

Directions: 1.  Preheat grill to medium-high heat. 2.  Whisk together first 5 ingredients in a small bowl. 3.  Toss shrimp with 2 T of the vinaigrette. Grill shrimp, two minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted. Cut bread into 1-inch cubes. 4.  Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.