Gulf Coast Shrimp Caprese Salad

Shrimp Caprese Salad recipe.
Jessica Merchant
  • Yield: 4 servings


Marinade and shrimp:
3tablespoons olive oil, divided
Finely grated rind of 1 lime
1tablespoon lime juice
1teaspoon italian herbs
1 garlic clove, crushed
1/4teaspoon coarse salt
Freshly ground black pepper
1pound fresh shrimp, cleaned & deviened
Salad and dressing:
2cups coarsely chopped tomatoes
8large basil leaves, slivered
6ounces fresh mozzarella cheese, cubed
1tablespoon olive oil
Juice of 1 lime
2dashes white balsamic vinegar
1/4teaspoon coarse salt
Freshly ground black pepper


  1. 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.
  2. 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.
  3. 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.