Grilled Shrimp Panzanella

Directions

1. Pour 1 cup salad dressing in a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
2. 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.
3. 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.
4. 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.