Panzanella with shrimp

Ingredients:

• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 6 tablespoons extra-virgin olive oil
• 450 g ripe tomatoes, cut into pieces
• 2 cucumbers, thinly sliced
• 1 can (425g) canned chickpeas, rinsed and drained
• 3 green onions, thinly sliced
• 4 cups stale ciabatta, torn into 2 cm pieces
• 2 tbsp capers, drained
• 600 g of large shrimp, peeled, deveined and shelled
• 3/4 cup coarsely chopped fresh herbs (such as parsley, dill, oregano)

Preparation:

1. Combine the vinegar and mustard in a large bowl. Slowly whisk in 1/4 cup olive oil until the dressing is smooth. Add the tomatoes, cucumbers, chickpeas, green onions, ciabatta, capers, 3/4 teaspoon salt, and a few grinds of black pepper and mix well. Set aside for about 10 minutes for the bread to absorb the dressing.
2. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over high heat. Season the shrimp with salt and pepper, add them to the skillet, and cook, turning once, until golden brown and crispy, 1-2 minutes per side.
3. Add almost all the greens to the salad, reserving 2 tablespoons for sprinkling, and toss. Divide among plates. Top with shrimp and sprinkle with the remaining greens.