Tomato Salad with Grilled Shrimp

Tomato Salad with Grilled Shrimp

  • Vegetable cooking spray
  • 1 cup extra virgin olive oil 
  • ¼ cup mixed chopped fresh herbs, such as dill, basil, mint, and/or chives
  • 1/3 cup white wine vinegar
  • 1 lemon zested 
  • 1 lemon juiced
  • 2 tablespoons honey
  • 2 teaspoon dried crushed red pepper
  • 2 garlic cloves, minced
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon fresh ground black pepper, divided 
  • 1 ½ pounds peeled and deveined large raw shrimp 
  • 3 tablespoons olive oil 
  • 4 med-large tomatoes, cut in wedges
  • Garnishes: fresh dill, basil, mint, and chives


Coat cold grill grate with cooking spray. Preheat grill to 350° to 400° (medium-high) heat. With a whisk or hand-held immersion blender mix extra virgin olive oil and next 7 ingredients in a small bowl; add in 1 tsp kosher salt and ½ tsp fresh ground black pepper. Arrange tomatoes on a large serving platter or in a large bowl, and drizzle with 1/4 cup vinaigrette. Sprinkle with salt and pepper if desired.

Toss shrimp with 3 Tbsp. olive oil, ½ tsp. freshly ground black pepper, and 1 tsp. kosher salt. Grill shrimp 2 minutes on each side or just until shrimp turn pink.

Toss grilled shrimp with remaining vinaigrette, and arrange over tomatoes. Or, if desired, toss together shrimp, remaining vinaigrette, and tomatoes.  Top with more chopped herbs if desired and garnish with herbs.

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