1loaf of bread sliced into 1 1/2 inch pieces on a bias
1teaspoonsred pepper flakes
kosher salt and freshly cracked black pepper
olive oil for drizzling
3lemonshalved and grilled
For the Cilantro Sauce
Combine all the ingredients in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 5 days.
For the Grilled Shrimp and Bread
Thread about 6 shrimp on each of the soaked wooden skewers and set them on a large plate of cutting board while skewering the rest.
Drizzle about 1/3 of the vinaigrette over the skewered shrimp along with the juice of the lemon, red pepper flakes and some salt and pepper. Set the shrimp aside to marinate for about 10-20 minutes while you prepare your grill.
Arrange the thick slices of bread on a large platter and drizzle liberally with olive oil.
Prepare your gas or charcoal grill to medium high heat. Place the pieces of bread over the heat and grill for a few moments on each side until the bread has grill marks. Using a pair of tongs, flip the bread over and let the other side grilled for a minute or so more until both sides have nice grill marks. Remove the bread from the grill and set aside.
Place the shrimp skewers on the grill over medium high heat and grill for about 2-3 minutes on each side until the shrimp are pink. Remove the skewers from the grill and set aside.
Serve the shrimp and bread with the remaining cilantro vinaigrette and grilled lemon halves.
I like to grilled some extra lemons too! Just halve the lemons, throw them on the grill until they get some nice charred markets and then remove them for later!