Grilled Lemon Shrimp With Avocado Panzanella Salad - cooking recipe

Ingredients

4 thick slices stale sourdough
2 tbsp lemon juice
2 tsp sugar
2 tbsp extra virgin olive oil
1 1/4 lb plum tomatoes, roughly chopped
2 None spring onions, chopped
24 None frozen raw jumbo shrimp, peeled, thawed
1 tbsp lemon zest
2 None avocados, halved, pitted
1 handful fresh basil leaves, torn if large

Preparation

Preheat grill. Toast sourdough for 2-3 mins on both sides. Remove from heat then tear into pieces.
Whisk lemon juice and sugar together in a large mixing bowl. Whisk in extra virgin olive oil and season. Add croutons, tomatoes and spring onions and toss to combine. Season.
Place shrimp in a medium mixing bowl. Add lemon zest and season. Toss to coat. Grill for 2-3 mins, until pink and cooked to your liking. Add to salad.
Grill avocado, cut-side down, for 2-3 mins, until warmed through. Scoop flesh into salad bowl. Add basil and toss to combine. Serve warm.