Photo: Jennifer Davick; Styling: Kristen Shelton Fielder
Prep Time
30 Mins
Chill Time
1 Hour
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.

How to Make It

Step 1

Combine first 10 ingredients in a large bowl, stirring until well blended. Fold in tomatoes; cover and chill 1 hour.

Step 2

Stir in bacon. Serve shrimp mixture over watercress.

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Ratings & Reviews

kitty2012's Review

kitty2012
July 04, 2014
Yummy way to use produce from your garden or farmer's market! Used leftover boiled shrimp, heirloom tomatoes and fresh basil from my garden and some jarred jalapeño slices. Great summer time lunch or light dinner.

ReedsMom's Review

ReedsMom
June 08, 2014
OMG, this is SOOO good! I'm going to add avocados next time. Got my onion, pepper, tomatoes, and arugula from the farmer's market, and used lemons from my own lemon tree. I had enormous heirloom tomatoes so only used 2 - was perfect. I also used a big jalapeno peppers. The flavors are delicious. I will definitely make this again!