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Tomato-and-Shrimp Salad

Photo: Jennifer Davick; Styling: Kristen Shelton Fielder
Prep time 30 mins
Chill time 1 hr
Yield

Makes 8 cups

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.

Ingredients

  • 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

How to Make It

  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.