Grilled Shrimp with Tomato Salad

shrimp and tomato salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 2 mins

Add crostini, fresh mozzarella cheese or fresh leafy greens to this refreshing dinner.


1/2cup white wine vinegar
3tablespoons orange juice, freshly squeezed
1tablespoon lemon juice, freshly squeezed
1/4cup olive oil
1tablespoon whole-grain mustard
2 garlic cloves, pressed
2teaspoons chopped cilantro
1tablespoon honey
2tablespoons olive oil
2 garlic cloves, finely minced
1/4teaspoon red pepper flakes
12 jumbo shrimp, peeled and deveined, tails intact
White pepper
Tomato Salad:
2 beefsteak tomatoes
4 Roma tomatoes
12 red grape tomatoes, cut into halves
12 yellow pear tomatoes, cut into halves
Freshly ground black pepper
4tablespoons basil, cut into thin ribbons


  1. To prepare vinaigrette, combine all ingredients in a large bowl. Whisk well.
  2. To prepare shrimp, combine olive oil, garlic, red pepper flakes and shrimp in a large bowl. Let stand 15 to 30 minutes. Addwhite pepper.
  3. Heat grill to medium-high. Thread shrimp on skewers; place grill rack. Cook 2 to 3 minutes, until just pink. (Or grill jumbo shrimp directly on the grill.)
  4. To prepare salad, toss grape and pear tomatoes into vinaigrette. Sprinkle with pepper. Slice beefsteak tomatoes and Roma tomatoes into 1/8-inch-thick slices and place on serving plates. Spoon grape and pear tomatoes and vinaigrette on top and garnish with basil. Serve with shrimp.

—Recipe by Chef Jon Ashton

Nutritional Info *per serving

  • Glycemic Load 3
  • Calories 330
  • Fat 18g
  • Cholesterol 215mg
  • Sodium 1040mg
  • Potassium 570mg
  • Carbohydrate 16g
  • Fiber 2g
  • Sugars 9g
  • Protein 25g
  • Trans Fat 0g