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1. Thaw shrimp, if frozen. Peel and devein. Fill large skillet 1/2 full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water for 1 to 2 minutes or until opaque. Remove with slotted spoon; set aside to cool.
2. Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper.
3. Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley. Makes 6 servings.
1. Drain roasted red sweet peppers. In blender combine peppers, tomatoes, extra virgin olive oil, 1 tablespoon vinegar, garlic, and smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.