This is my tribute to the home of focaccia and this dreamy seaside village. Crunchy panzanella, or bread salad, is heightened with large tender shrimp, briny olives, and just a handful or two of aromatic herbs and tender lettuce leaves. Resist the inclination to toss in a lot of salad greens.–Frank Stitt
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Combine the shallot, sherry vinegar, and a good pinch each of salt and pepper in a small bowl and let macerate for 10 minutes.
Whisk in the olive oil in a slow, steady stream. Taste and adjust the seasonings. The vinaigrette will keep for several days in a jar in the refrigerator.
Peel the cucumbers, halve, and thinly slice them. Toss with 1 teaspoon salt, put in a bowl, and refrigerate.
Bring a large saucepan of salted water to a rolling boil over high heat. Add the (unpeeled) shrimp and cook until they curl and are just cooked through, 4 to 5 minutes. Drain and let cool, then peel and devein.
Toss the shrimp with 1 tablespoon of the vinaigrette in a large bowl and let marinate for 5 minutes. Add the focaccia, cherry tomatoes, cucumbers (drained of any liquid), capers, caper berries, and olives to the shrimp, then add 2 tablespoons of the vinaigrette and toss to combine. Set aside for 5 minutes.
Toss the parsley, chives, frisée, and celery leaves in a bowl with a little vinaigrette and mound on four serving plates. Top with the panzanella mixture, then artfully arrange 4 shrimp on each plate, tucking them into the mound haphazardly. Finish with a scattering of the pine nuts over all.
Shrimp Panzanella Recipe © 2009 Frank Stitt. Photo © 2009 Christopher Hirsheimer. All rights reserved. All materials used with permission.