Herb Tomato Salad with Cajun Shrimp - VeryVera

Herb Tomato Salad with Cajun Shrimp

  • Prep Time: 45m
  • Cook Time: 5m

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

  1. Mix together the garlic, oil, and basil in a large mixing bowl.
  2. Core and cut the tomatoes into wedges.
  3. Toss the tomato wedges in the bowl with the dressing.
  4. Add in the sliced onion and stir gently to combine. Sprinkle generously with kosher salt and black pepper to taste.
  5. Toss gently for a final time and serve at room temperature.

Cajun Shrimp

  1. Preheat the oven to 350°F and prepare a sheet pan with cooking spray.
  2. In a mixing bowl, combine the extra-virgin olive oil, Worcestershire, kosher salt, pepper, garlic, oregano, cayenne, and Tabasco®. Mix well.
  3. Pat the shrimp dry and spread out on the prepared sheet pan.
  4. Pour the olive oil mixture over all of the shrimp. Dot the shrimp with the pieces of butter and the lemon slices on top.
  5. Bake for 5 minutes or until the shrimp turn pink. Halfway through, give the shrimp a stir in the pan.
  6. Serve with the Herb Tomato Salad and grits or risotto.