Food and Recipes Recipes Tomato Salad with Grilled Shrimp 1.7 (3) 3 Reviews Look for beautiful and tasty heirloom tomatoes in a rainbow of colors at your local farmers' market, and keep them at room temperature until you're ready to slice and serve. Refrigerating will give them a mealy texture. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Hands On Time: 25 mins Total Time: 25 mins Yield: 6 servings Ingredients 1/3 Vegetable cooking spray 5 cup extra virgin olive oil 2 tablespoons mixed chopped fresh herbs, such as dill, basil, mint, and/or chives 1 tablespoons white wine vinegar 2 teaspoon lemon zest 1/4 tablespoons fresh lemon juice 1 teaspoon dried crushed red pepper 1 garlic clove, minced 2 teaspoon kosher salt, divided 3 pounds peeled and deveined large raw shrimp 1/2 tablespoons olive oil 2 teaspoon freshly ground black pepper pounds small tomatoes, sliced or quartered Garnishes: fresh dill, basil, mint, and chives Directions Coat cold grill grate with cooking spray. Preheat grill to 350° to 400° (medium-high) heat. Whisk together extra virgin olive oil and next 6 ingredients in a small bowl; whisk in 1/2 tsp. kosher salt. Arrange tomatoes on a large serving platter or in a large bowl, and drizzle with 1/4 cup vinaigrette. Sprinkle with desired amount of salt and pepper. Toss shrimp with 3 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper, and remaining 1/2 tsp. kosher salt. Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Toss grilled shrimp with remaining vinaigrette, and arrange over tomatoes. Or, if desired, toss together shrimp, remaining vinaigrette, and tomatoes. Rate it Print