Basil and Tomato Shrimp Salad
- Total Time
You can't go wrong with this perfect union of juicy tomatoes and sweet basil. These summertime stars make our shrimp salad irresistible.
olive oil2 tsp
canned tomato juice2 Tbsp
balsamic vinegar3 Tbsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
uncooked shrimp1 pound(s), medium-size, peeled and deveined
basil1 cup(s), leaves, torn
fresh tomato(es)2 medium, 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.