Grilled Gazpacho Salad with Shrimp

Ingredients

• 2 medium heads of garlic, separated into cloves, peeled (about 24 cloves)
• 3/4 cup olive oil, divided
• 1 1/2 pounds uncooked large shrimp, deveined but with shells intact*
• 8 firm plum tomatoes, halved lengthwise
• 2 bunches green onions; root ends trimmed, onions left whole
• 1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices
• 1 red bell pepper, quartered, cored
• 1 yellow bell pepper, quartered, cored
• 1 1/2 large English hothouse cucumbers, peeled, halved lengthwise
• 2 6x3x1-inch slices country-style bread
• 2 cups grape tomatoes, halved (about 1 pint)
• 1/4 cup red wine vinegar
• 1 teaspoon hot pepper sauce
• 1/2 cup thinly sliced fresh basil
• Lime wedges

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