Basil and Tomato Shrimp Salad
1
Points®
Total time: 29 min • Prep: 25 min • Cook: 4 min • Serves: 4 • Difficulty: Easy
You can't go wrong with this perfect union of juicy tomatoes and sweet basil: The summertime stars make our shrimp salad irresistible.
Ingredients
Olive oil
2 tsp(s)
Canned salted tomato juice
2 tbsp(s)
Balsamic vinegar
3 tbsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Uncooked shrimp
16 oz, medium-size, peeled and deveined
Arugula
4 cup(s), washed and trimmed
Fresh basil
1 cup(s), leaves, torn
Tomato
2 medium, chopped
Instructions
1
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.
2
Toss arugula and basil together; divide among 4 plates. Remove shrimp from saucepan; set vinaigrette aside. Place shrimp over salad and add tomatoes; drizzle with vinaigrette and serve. Yields about 1 3/4 cups salad, 3 oz shrimp and 1 3/4 tablespoons dressing per serving.
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