Chilled Shrimp and Chopped Tomato Salad with Crisp Garlic Croutons

Name: Chilled Shrimp and Chopped Tomato Salad with Crisp Garlic Croutons
Yield: serves 8 to 10
Ingredients: 3 quarts water; 2 tablespoons coarse salt, plus more for seasoning; 1/4 teaspoon whole peppercorns; 1 teaspoon paprika; 2 dried bay leaves; 2 tablespoons fresh lemon juice; 2 pounds large shrimp, peeled and deveined; 5 garlic cloves; 2 red bell peppers, seeds and ribs removed; 4 ripe beefsteak tomatoes (about 1 3/4 pounds); 1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice; 1 green bell pepper, seeds and ribs removed, cut into 1/4-inch dice; 1/2 small red onion, finely diced (about 3/4 cup); 2 tablespoons roughly chopped fresh marjoram or oregano; 2 tablespoons plus 1 teaspoon red-wine vinegar; 1/2 cup extra-virgin olive oil, plus more for drizzling, if desired; 6 slices rustic bread, crusts removed, cut into 1/2-inch cubes (about 2 1/2 cups); Freshly ground black pepper

January 26, 2012

We recommend serving this juicy salad as a first course, either alone or accompanied by mixed greens. We used beefsteak tomatoes, but any fresh, ripe tomatoes would be equally delicious.

Recipe notes

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