Roasted Shrimp and Tomato Salad
2014-07-10 01:26:03
Serves 4
Ingredients
- ¾ pound peeled and deveined large fresh shrimp
- 1 cup grape tomatoes
- 1½ teaspoons olive oil
- ¼ teaspoon seasoned salt
- ¼ teaspoon ground black pepper
- 1 (6-ounce) package baby spinach
- Shallot-Tarragon Vinaigrette, recipe follows
- ¼ cup crumbled feta cheese
Instructions
- Preheat oven to 425°.
- Place shrimp and tomatoes on a large rimmed baking sheet. Add olive oil, seasoned salt, and pepper; toss to coat. Roast until shrimp are pink and firm and tomatoes have burst, about 10 minutes.
- Serve shrimp over spinach topped with Shallot-Tarragon Vinaigrette and feta.
Louisiana Cookin https://www.louisianacookin.com/
Shallot-Tarragon Vinaigrette
2014-07-10 01:29:39
Yields 1
Ingredients
- ¼ cup white wine vinegar
- 2⅔ tablespoons extra-virgin olive oil
- 2 tablespoons minced shallot
- ¾ tablespoon whole-grain mustard
- 1 teaspoon minced fresh tarragon
- 1 teaspoon honey
- ½ teaspoon salt
- ⅓ teaspoon ground black pepper
Instructions
- In a medium bowl, whisk together vinegar, olive oil, shallot, mustard, tarragon, honey, salt, and pepper until well combined.
Louisiana Cookin https://www.louisianacookin.com/
