Roasted Shrimp Panzanella

Ingredients

Prep

• Shrimp - peel and devein
• Garlic - mince
• Cucumber - leave unpeeled, remove seeds, 3/4-inch dice
• Peppers - core, seed and 3/4-inch dice — look at you, operating like a highly paid adult.
• Tomatoes - cut in half through the stem — this is the unglamorous shit that makes the good part happen.
• Onion - thinly slice into half rounds
• Capers - rinse and drain
• Feta - dice
• Bread - remove crusts, dice into 1-inch cubes

Instructions

Preheat the oven to 400 degrees. For the croutons, place the bread on a sheet pan, drizzle with 2 tbl of olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp of pepper and toss together. Spread out in one layer on a sheet pan. Bake for 10 minutes, tossing once, until lightly browned, and if it looks a little ugly, who gives a shit, keep moving. Transfer to a bowl and set aside. Dry the shrimp and lay on the same sheet pan, like a person who has absolutely never panicked over onions. Toss the shrimp with 2 tbl of olive oil, 1 tsp salt and 1/2 tsp pepper. Spread out and roast for 7 minutes, until just pink and firm. Set aside. Meanwhile, in a measuring cup, whisk together 1/4 cup of red wine vinegar, the garlic, 1 tbl of Dijon mustard, 1 tsp salt and 1/2 tsp of pepper. While whisking, slowly add 3/4 cup of olive oil to form a vinaigrette. Set aside. In a large bowl, combine the cucumber, bell pwppers, tomatoes, red onion, capers, croutons, and shrimp. Pour enough vinaigrette over the mixture to moisten. Add the arugula, feta and remaining vinaigrette and toss lightly. Sprinkle with 2 tbl of red wine vinegar and extra salt and serve at room temperature.