Grilled Shrimp Panzanella Salad

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Coastal Living


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1/2 cup sherry vinegar

1/4 cup extra-virgin olive oil

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 pound large shrimp, peeled and deveined

6 (1-inch-thick) slices day-old country-style bread

8 ounces red cherry tomatoes, halved

8 ounces yellow teardrop tomatoes, halved

1/3 cup pitted kalamata olives, coarsely chopped

1/4 cup chopped fresh basil

Salt and freshly ground pepper to taste

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