Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

How to Make It

Step 1    

Light a grill. In a small bowl, mix the vinegar with the honey, mustard, 1/4 cup of the olive oil and the reserved 1 tablespoon of red pepper oil. Season the vinaigrette with salt and pepper.

Step 2    

Brush the ciabatta slices on both sides with olive oil and grill over high heat until lightly charred, about 1 minute per side. Let cool slightly, then cut into 1-inch cubes.

Step 3    

In a large skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and shrimp, season with salt and pepper and cook over moderate heat until the shrimp are pink and curled, about 1 minute per side. Scrape the shrimp and garlic into a bowl and let cool slightly.

Step 4    

Add the roasted red peppers, onion, chives and croutons to the shrimp. Pour the vinaigrette over the salad and toss well. Transfer to plates and serve.

Suggested Pairing

Luscious, full-bodied white blend.

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