This 15-minute grilled shrimp panzanella recipe is a great use for stale bread.
In a zip-top plastic bag, combine all of the ingredients for the shrimp. Refrigerate for 30-60 minutes.2.
Meanwhile, rub the cut sides of the garlic over the bread slices. Use a pastry brush to coat both sides of the bread with 1 tablespoon of the olive oil. Heat a grill or grill pan to medium high and grill the bread for 1 minute per side; transfer to a cutting board. Leave grill on.3.
In a medium bowl, combine the cherry tomatoes, salt, pepper, balsamic, the remaining 1 tablespoon olive oil and olives. Toss gently.4.
Remove shrimp from the bag with the seasonings (dispose of bag) and either thread on skewers or transfer to a metal mesh grilling basket and place on grill. Cook for 2 minutes per side, until pink and opaque. Remove from heat.5.
Cut the grilled bread into 1-inch cubes and add to the bowl with the cherry tomatoes; toss. Serve about 10 shrimp and 1 cup panzanella on each of 4 plates.