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
Directions:
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.