4 (1-inch-thick) slices day-old French bread or other firm white bread, cut into 1-inch cubes
\n1 large tomato, cut into 1-inch-thick slices (about 12 oz.)
\n4 tsp. olive oil, divided
\n1\/2 tsp. salt, divided
\n1\/2 tsp. freshly ground pepper, divided
\n3 T. coarsely chopped fresh parsley
\n2 T. fresh lemon juice
\n1 T. canned chipotle chile in adobo sauce
\n1 T. water
\n2 tsp. ground coriander
\n1 garlic clove, chopped
\n48 large shrimp, peeled and deveined (about 2 lb.)
\nCooking spray
\n9 1\/2 C. torn romaine lettuce
\n3\/4 C. cubed peeled avocado
\n1\/2 C. sliced red onion<\/p>\n
Preheat oven to 350\u00ef\u00bf\u00bd. Place bread cubes in a single layer on a baking sheet. Bake at 350\u00ef\u00bf\u00bd for 12 minutes or until toasted. Set aside. Brush tomato slices with 1 tsp. olive oil, and sprinkle with 1\/4 tsp. salt and 1\/4 tsp. pepper. Place tomato slices on a foil-lined baking sheet. Broil 10 minutes on each side or until tomato slices are blackened. Combine 3 tsp. olive oil, 1\/4 tsp. salt, 1\/4 tsp. pepper, tomato slices, parsley, and next 5 ingredients (parsley through garlic) in a food processor, and process until blended. Divide vinaigrette in half. Set aside. Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette. Prepare grill. Place kebabs on grill rack coated with cooking spray, and grill 4 minutes on each side or until shrimp are done. Remove shrimp from skewers. Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.<\/p>\n
Yield: 6 servings
\nServing size: 2 1\/2 C.<\/p>\n
Calories: 267
\nFat: 8.7g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 (1-inch-thick) slices day-old French bread or other firm white bread, cut into 1-inch cubes 1 large tomato, cut into 1-inch-thick slices (about 12 oz.) 4 tsp. olive oil, divided 1\/2 tsp. salt, divided 1\/2 tsp. freshly ground pepper, divided 3 T. coarsely chopped fresh parsley 2 T. fresh lemon juice 1 T. canned chipotle chile in adobo sauce 1 T. water 2 tsp. ground coriander 1 garlic clove, chopped 48 large shrimp, peeled and deveined (about 2 lb.) Cooking…<\/p>\n