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–+ servings

Shrimp And Blistered Tomato Salad

by

Derek Farwagi

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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 2 as a main course or as part a buffet style lunch
Calories 289 kcal

Equipment

  • Grill pan

Ingredients
  

  • 2 Lemons sliced 1/8" thick
  • A generous handful of washed and dried whole cherry tomatoes.
  • 1 lb Peeled and deveined shrimps
  • 1 Garllic clove, crushed
  • 3 tbsp Olive oil
  • Juice of one lemon.
  • Salt and pepper
  • 1 cup Roughly cut Basil leaves

Instructions
 

  • Mix the oil, lemon and crushed garlic clove with salt and pepper and set aside.
  • Heat the grill plan on high heat and caramelize the lemons- about two minutes each side. Set aside.
  • Blister the cherry tomatoes for a couple of minutes. Don't overdo it - you want the tomatoes to still be firm and overcooking them will make them too soft. Set aside.
  • Grill the peeled and deveined shrimps for about a minute each side.
  • Gently mix the lemons,tomatoes and shrimps in a bowl and add the dressing.
  • Mix in the basil and serve.
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Nutrition

Calories: 289kcalCarbohydrates: 14gProtein: 48gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 572mgSodium: 1959mgPotassium: 498mgFiber: 4gSugar: 5gVitamin A: 435IUVitamin C: 84mgCalcium: 371mgIron: 6mg
Keyword Salad, Shrimp
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