Shrimp Panzanella Salad

For salad, heat Grill Pan over medium-high heat 5 minutes. Lightly brush bread slices with 1 tbsp (15 mL) of the oil using Chef's Silicone Basting Brush.
As pan heats, peel carrot; cut in half lengthwise, then crosswise on a bias into thin slices. Thinly slice celery on a bias; set carrot and celery aside.
Grill bread slices 1-2 minutes on each side or until grill marks appear, turning with Chef's Tongs. Remove bread slices from pan and cool on Cutting Board. Cut bread slices into cubes with Bread Knife.
Meanwhile, for dressing, zest lemon to measure 1 tbsp (15 mL) zest. Juice lemon to measure 2 tbsp (30 mL) juice. Snip parsley using Professional Shears. Whisk together lemon zest, juice, parsley, pressed garlic, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl. Slowly add remaining 1/4 cup (50 mL) oil, whisking until well blended.
To assemble salad, peel shrimp; remove tails. Add shrimp, carrot and celery to dressing. Fold bread cubes into mixture and serve immediately.

Ingredient :

Salad
4 slices (1-in./2.5-cm thick) Italian bread
1 tbsp (15 mL) plus 1/4 cup (50 mL) olive oil, divided
1 medium carrot
1 stalk celery
1 lb (450 g) frozen medium cooked shrimp (26-30 per pound), thawed
Dressing
1 lemon
2 tbsp (30 mL) snipped fresh parsley
1 garlic clove, pressed
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) coarsely ground black pepper