Basil and tomato shrimp salad

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.

B-man :smiley: