When the day calls for a dish that’s light and simple, try Tomato-and-Shrimp Salad. This make-ahead meal combines fresh foods from land and sea. A jalapeno pepper adds just the right amount of kick and pairs well with onions, shrimp, and of course, tomatoes.
Makes 8 cups
1/2 sweet onion, chopped
2 garlic cloves, minced
1 small jalapeño pepper, seeded and minced
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1/3 cup olive oil
1/4 cup chopped fresh basil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pound small cooked, peeled, and deveined shrimp
4 large heirloom tomatoes, cut into wedges
5 bacon slices, cooked and chopped
Watercress or baby arugula
1. Combine first 10 ingredients in a large bowl, stirring until well blended. Fold in tomatoes; cover and chill 1 hour.
2. Stir in bacon. Serve shrimp mixture over watercress.