| | | Sauteed Shrimp with Tomato-Basil Vinaigrette
Serves: 4 Ingredients 16 large shrimp, such as Santa Barbara Shrimp Salt Freshly ground pepper For Tomato-Basil Vinaigrette: 6 ripe plum tomatoes (about 1 pound), peeled, seeded and diced 2 medium shallots, finely chopped 2 garlic cloves blanched and cut into julienne (or minced) 3 tablespoons chopped fresh basil plus 4 whole sprigs for garnish 1 tablespoon finely chopped fresh parsley Salt Freshly ground pepper 1 tablespoon good wine vinegar 1 tablespoon lime juice 1/2 cup plus 2 tablespoons extra virgin olive oil Directions - Remove the heads of the shrimp, peel and devein, leaving the tail intact. Season lightly with salt and pepper and set aside.
- Prepare the vinaigrette: In a small bowl, combine the tomatoes, shallots, garlic, basil and parsley. Season with salt and pepper. Stir in the vinegar, lime juice and 1/2 cup olive oil, and mix well.
- Heat a 10-inch skillet and pour in the remaining 2 tablespoons olive oil. Over medium-high heat cook the shrimp, in batches if necessary, about 1 1/2 minutes per side. Do not crowd in the pan. Do not overcook – well-done shrimp will become dry.
Presentation Spoon some vinaigrette in the center of each of 4 plates. Arrange 4 shrimp on the vinaigrette and garnish with basil sprigs. Serve immediately. |
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