Chilled Shrimp and Chopped Tomato Salad with Crisp Garlic Croutons

Ingredients

• 3 quarts water
• 2 tablespoons coarse salt, plus more for seasoning
• 1/4 teaspoon whole peppercorns
• 1 teaspoon paprika
• 2 dried bay leaves
• 2 tablespoons freshly squeezed lemon juice
• 2 pounds large shrimp, peeled and deveined
• 5 garlic cloves
• 2 red bell peppers, seeds and ribs removed
• 4 ripe beefsteak tomatoes (about 1 3/4 pounds)
• 1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice
• 1 green bell pepper, seeds and ribs removed, cut into 1/4-inch dice
• 1/2 small red onion, finely diced (about 3/4 cup)
• 2 tablespoons roughly chopped fresh marjoram or oregano
• 2 tablespoons plus 1 teaspoon red-wine vinegar
• 1/2 cup extra-virgin olive oil, plus more for drizzling, if desired
• 6 slices rustic bread, crusts removed, cut into 1/2-inch cubes (about 2 1/2 cups)
• Freshly ground black pepper

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