Tuscan Shrimp Salad


  • 1 cup extra-virgin olive oil
  • 1 loaf crusty Delicious Orchards Rustic bread, sliced
  • 1 1/2 pound cooked shrimp, peeled and deveined
  • 2 cups cooked white beans, well drained
  • 3 very ripe tomatoes, peeled, cored, and cut into wedges
  • 1/4 cup julienned basil leaves
  • 1/3 cup white-wine vinegar
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon sugar
  • Salt to taste
  • Pepper to taste


Preheat broiler.

Use 1/3 cup oil to brush both sides of each slice of bread. Place the bread on a broiler tray and grill for about 2 minutes per side or until each side is golden. (Alternatively, use an outdoor grill.)

Combine shrimp, beans, tomatoes, and basil in a nonreactive bowl. Whisk together remaining oil, vinegar, garlic sugar, salt, and pepper, and pour over shrimp. Cover and allow to marinate for 1 hour.

Line a serving platter with the grilled bread. Pour shrimp salad over the top and serve immediately.

Serves 6