These days, I’m only cooking for two. After working in the garden, I can dash indoors and have this shrimp and bread salad on the table pronto.

Ingredients

  • 1 cup cubed (3/4 inch) french bread
  • 1 teaspoon olive oil
  • 1/8 teaspoon garlic salt
  • 1 teaspoon butter
  • 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 garlic clove, minced
  • 3 cups fresh baby spinach
  • 1/2 medium ripe avocado, peeled and cubed
  • 1 medium tomato, chopped
  • 2 tablespoons italian salad dressing
  • 1 tablespoon grated parmesan cheese

Directions

  1. In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3-4 minutes, stirring frequently. Remove from pan.
  2. In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat.
  3. In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.