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2/3 c Olive Oil
1/3 c Lemon Juice
4 cloves Garlic
Salt & Pepper to Taste
Mix all ingredients and set aside.
Bread
1/3 c Olive Oil
1 t Garlic Powder
1 t dried Oregano
1 t Salt
20 oz loaf Sourdough Bread
Slice bread into thick slices. Mix oil, garlic, oregano and salt. Brush on both sides of the bread.
Shrimp
1/3 c Olive Oil
1/3 c Lemon Juice
1 T coarsely ground Black Pepper
1 lb large or extra large raw shrimp, peeled
Mix oil, lemon juice and pepper. Add the shrimp and toss to coat evenly.
Salad
2 lg Tomatoes, cored and diced
2 Avocados, peeled, pitted & diced
1 sm Red Onion, diced
Heat grill to medium high heat. Make Vinaigrette. Slice bread and brush with oil mixture. Peel shrimp and toss in the oil and lemon mixture. Chop tomatoes, avocados and onion.
Put the bread on the grill and toast for about 2 minutes each side. At the same time, put the shrimp on the grill and cook until pink and firm, about 2 minutes each side. Remove from grill. Cut the bread into bite size pieces. Place in large bowl. Add shrimp, tomatoes, avocados and onion. Toss. Drizzle vinaigrette over salad and toss again. Serve immediately!
