Roasted Shrimp and Tomato Salad

Roasted Shrimp and Tomato Salad
Roasted Shrimp and Tomato Salad
Serves 4
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Ingredients
  1. ¾ pound peeled and deveined large fresh shrimp
  2. 1 cup grape tomatoes
  3. 1½ teaspoons olive oil
  4. ¼ teaspoon seasoned salt
  5. ¼ teaspoon ground black pepper
  6. 1 (6-ounce) package baby spinach
  7. Shallot-Tarragon Vinaigrette, recipe follows
  8. ¼ cup crumbled feta cheese
Instructions
  1. Preheat oven to 425°.
  2. 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.
  3. Serve shrimp over spinach topped with Shallot-Tarragon Vinaigrette and feta.
Louisiana Cookin https://www.louisianacookin.com/
Shallot-Tarragon Vinaigrette
Yields 1
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Ingredients
  1. ¼ cup white wine vinegar
  2. 2⅔ tablespoons extra-virgin olive oil
  3. 2 tablespoons minced shallot
  4. ¾ tablespoon whole-grain mustard
  5. 1 teaspoon minced fresh tarragon
  6. 1 teaspoon honey
  7. ½ teaspoon salt
  8. ⅓ teaspoon ground black pepper
Instructions
  1. 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/

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