INGREDIENTS
Vegetable cooking spray
1/3 cup extra-virgin olive oil
5 TBSP. mixed chopped fresh herbs, such as dill, basil, mint, and or chives
2 TBSP. white wine vinegar
1 tsp. lemon zest
2 TBSP. fresh lemon juice
¼ tsp. dried crushed red pepper
1 garlic clove, minced
1 tsp. salt, divided
2 lb. peeled and deveined large raw shrimp
3 TBSP. olive oil
½ tsp. black pepper
2 lb. small tomatoes, sliced or quartered
Garnishes: fresh dill, basil, mint and chives
DIRECTIONS
Coat cold grill grate with cooking spray.
Preheat grill to 350 degree heat.
Whisk together olive oil and next 6 ingredients in a small bowl; whisk in ½ tsp. salt.
Arrange tomatoes on a large serving platter or large bowl and drizzle with ¼ cup vinaigrette.
Sprinkle with salt and pepper to taste.
Toss shrimp with 3 TBSP. olive oil, ½ tsp. black pepper, and remaining ½ tsp. salt.
Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink.
Toss grilled shrimp with remaining vinaigrette and arrange over tomatoes.
Serves 6.
