- Prep Time: 45m
- Cook Time: 5m
- Yield: 6-8 servings
- Category: Entrees, Entrees|Seafood, Lunch, Seafood
Ingredients
Herb Tomato Salad
- 1 tsp. minced garlic
- 1/3 c extra-virgin olive oil
- 1/4 c loosely packed fresh basil, chiffonade
- 8 medium heirloom tomatoes (or 4 large tomatoes)
- 1 Vidalia sweet onion, thinly sliced and separated into rings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cajun Shrimp
- 1/4 c extra-virgin olive oil
- 1/4 c Worcestershire sauce
- 1 tsp. kosher salt
- 2 tsp. freshly ground black pepper
- 1 tsp. minced garlic
- 2 tsp. dried oregano
- 1/2 tsp. cayenne pepper
- 1/2 tsp. Tabasco® hot sauce
- 2 lb extra large shrimp (26/30 count), peeled and deveined
- 2 lemons, sliced
- 6 tbsp. unsalted butter, cut into small pieces
Instructions
Herb Tomato Salad
- Mix together the garlic, oil, and basil in a large mixing bowl.
- Core and cut the tomatoes into wedges.
- Toss the tomato wedges in the bowl with the dressing.
- Add in the sliced onion and stir gently to combine. Sprinkle generously with kosher salt and black pepper to taste.
- Toss gently for a final time and serve at room temperature.
Cajun Shrimp
- Preheat the oven to 350°F and prepare a sheet pan with cooking spray.
- In a mixing bowl, combine the extra-virgin olive oil, Worcestershire, kosher salt, pepper, garlic, oregano, cayenne, and Tabasco®. Mix well.
- Pat the shrimp dry and spread out on the prepared sheet pan.
- Pour the olive oil mixture over all of the shrimp. Dot the shrimp with the pieces of butter and the lemon slices on top.
- Bake for 5 minutes or until the shrimp turn pink. Halfway through, give the shrimp a stir in the pan.
- Serve with the Herb Tomato Salad and grits or risotto.