Ingredients
1-1/2 cups Italian salad dressing, divided1 pound uncooked jumbo shrimp, peeled and deveined1 loaf (14 ounces) ciabatta bread, halved lengthwise8 cups torn mixed salad greens3 plum tomatoes, quartered1 cup (4 ounces) crumbled feta cheese1 medium red onion, chopped1/2 cup chopped ripe olives4 garlic cloves, minced
Preparation
Pour 1 cup salad dressing in a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted. Cut bread into cubes; set aside.
Drain and discard marinade. Thread shrimp on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.
In a large bowl, combine salad greens and remaining dressing; toss to coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and bread cubes; toss to combine.
