Gulf Coast Shrimp Caprese Salad
This meld of flavors strikes a perfect balance—it's light and refreshing, but completely satisfying.
Serves: 4
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ShareIngredients (18)
- Marinade and shrimp:
- 3 tablespoon olive oil, divided
- Finely grated rind of 1 lime
- 1 tablespoon lime juice
- 1 teaspoon italian herbs
- 1 garlic clove, crushed
- 1/4 teaspoon coarse salt
- Freshly ground black pepper
- 1 pound fresh shrimp, cleaned & deviened
- Salad and dressing:
- 2 cup coarsely chopped tomatoes
- 8 large basil leaves, slivered
- 6 ounce fresh mozzarella cheese, cubed
- 1 tablespoon olive oil
- Juice of 1 lime
- 2 dash white balsamic vinegar
- 1/4 teaspoon coarse salt
- Freshly ground black pepper
Directions
- To prepare marinade, combine 2 tablespoons olive oil and next six ingredients (oil through pepper) in a mixing bowl. Whisk well. Add shrimp and stir to coat well. Let marinate 15 minutes. Drain, discarding marinade.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add shrimp and cook 2 minutes on each side or until shrimp is done. Do not overcook. Remove shrimp from pan.
- To prepare salad, combine tomatoes, basil and cheese in a salad bowl. Mix well. Combine olive oil, lime juice, vinegar, salt and pepper in a measuring cup. Whisk and pour over tomato mixture. Toss. Divide among 4 serving plates and top with shrimp.
Ingredients (6)
- 1 oz. Ketel One Vodka
- 1 oz. Pomegranate Juice
- 0.75 oz. Blanc Vermouth
- 0.75 oz. Dry Vermouth
- Dried Apple Garnish
- Pomegranate Seed Garnish
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