Tomato-and-Shrimp Salad

Tomato-and-Shrimp Salad Recipe
Photo: Jennifer Davick; Styling: Kristen Shelton Fielder
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.

Yield:

Makes 8 cups

Recipe from

Recipe Time

Prep: 30 Minutes
Chill: 1 Hours

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

Preparation

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.

Note:

Julia Dowling Rutland,

September 2013
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