Recipe(tried): A refreshing salad for a hot day! - Bread Salad (PANZANELLA) with Grilled Shrimp

I am not the exception and I am nervous today! Praying for the best is all I can do and, of course, cooking as a means of releiving the stress. My inspiration for today is our dear Micha and her wonderful trip to Tuscany. Here is a salad typical of those parts of the world, and that I am sure will delight my dear friends of the RECIPELINK. Buen Provecho!

Bread Salad (PANZANELLA) with Grilled Shrimp
Source: Casual Cuisines of the World - Pizzeria
Serves 6

4 tomatoes, cut into small dice
1 large cucumber, peeled, seeded and cut into small dice
2 bell peppers, any color, seeded, deribbed and cut into small dice
1 shallot, minced
2 tablespoons capers (I use the small cocktail capers), rinsed, drained and coarsely chopped
1 tablespoon coarsely chopped fresh oregano (I use dried oregano if fresh is not available)
1/4 cup fresh flat-leaf Italian parsley (Cilantrillo)
1/4 cup extra-virgin olive oil, plus olive oil for drizzling on bread
2 tablespoons red wine vinegar (I use good Balsamic vinegar)
24 large shrimp, peeled and deveined
Olive oil for brushing
3 thick slices country-style bread
1 clove garlic (or to taste)I use 3 garlic cloves
Lemon wedges

In a large serving bowl, combine the tomatoes, cucumber, bell peppers, shallot, capers, oregano and parsley. Add the 1/4 cup extra-virgin olive oil and the vinegar, toss to mix and set aside for at least 1 hour or up to 6 hours. Prepare a fire in a charcoal grill or preheat a ridged stove-top griddle until it is very hot. Lightly brush the shrimp with olive oil. Place the shrimp on the grill rack 7-8 inches above the fire or on the griddle and cook, turning once, until pink and cooked through, about 6 minutes total. Remove the shrimp from the grill or griddle and toss into the bowl with the prepared vegetables. Place the bread slices on the grill rack or griddle and grill, turning once, until grill marks are apparent on both sides and the bread is toasted, 3-4 minutes total. Remove the bread from the grill or griddle and quickly rub one side of each slice with the garlic clove. Drizzle a little extra-virgin olive oil over the bread. Let the bread cool, then tear into 2-inch pieces. Add to the shrimp and vegetables. Season to taste with salt and pepper and toss to mix well. Divide evenly among individual plates and garnish with lemon wedges. Serve immediately.
Serves 6