Basil and tomato shrimp salad
You can’t go wrong with this perfect union of juicy tomatoes and sweet basil. These summertime stars make the shrimp salad irresistible.
Makes 4 servings
2 tsp olive oil
2 Tbsp canned tomato juice
3 Tbsp balsamic vinegar
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 pound shrimp, medium-size, peeled and deveined
4 cup arugula
1 cup basil, leaves, torn
2 medium tomato(es), chopped
Place oil, tomato juice, vinegar, salt and pepper in a medium saucepan. Add shrimp, bring to a simmer over medium-low heat and cook until shrimp are opaque, about 2 minutes. Remove from heat and refrigerate until cool.
Toss arugula and basil together in a medium bowl and then divide among 4 plates. Remove shrimp from saucepan and set resulting vinaigrette aside. Divide shrimp amd tomatoes among salads and drizzle with vinaigrette. Yields about 1 3/4 cups of salad, 3 ounces of shrimp and 1 3/4 tablespoons of dressing per serving.