We recommend serving this juicy salad as a first course, either alone or accompanied by mixed greens. We used beefsteak tomatoes, but any fresh, ripe tomatoes would be equally delicious.
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Prepare an ice-water bath; set aside. In a 5-quart stockpot, combine the water with 2 tablespoons salt, the peppercorns, paprika, bay leaves, and lemon juice; bring to a boil. Reduce heat to medium; simmer 5 minutes. Add the shrimp; stir once. Cook until the shrimp are pink and opaque, about 1 1/2 minutes. With a large sieve, transfer the shrimp to the ice bath. Chill thoroughly, at least 2 minutes, and drain in the sieve. Cut each shrimp in half crosswise. Place in a bowl, cover with plastic wrap, and refrigerate until ready to use.
Step 2
In a food processor fitted with the metal blade, chop the garlic. Remove 2 teaspoons; set aside. Quarter 1 red pepper and 1 tomato; add to the remaining garlic in the processor. Pulse until a coarse puree forms. Pour into a large mixing bowl.
Step 3
Cut the remaining red pepper and 3 tomatoes into 1/4-inch dice, and add to the bowl along with the cucumber, green pepper, red onion, marjoram, vinegar, and 1/4 cup olive oil; stir to combine.
Step 4
Meanwhile, in a large sauté pan, heat 2 tablespoons olive oil over medium heat, and fry half the bread cubes until they just begin to turn crisp and golden brown, about 3 minutes. Add half the reserved chopped garlic and a pinch of salt; cook, stirring frequently, until the garlic is fragrant and the bread cubes are golden brown, about 1 minute more. Transfer to a large plate, and repeat the process with the remaining garlic and bread cubes. Just before serving, toss the shrimp and half the croutons into the salad mixture, season with salt and pepper, and drizzle with more olive oil, if desired. Serve the remaining croutons on the side or on top of each portion.
