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.
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
How to Make It
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.
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