This meld of flavors strikes a perfect balance—it's light and refreshing, but completely satisfying.
Serves: 4Save Share
Ingredients (18)
Marinade and shrimp:
3 tablespoon olive oil, divided
Finely grated rind of 1 lime
1 tablespoon lime juice
1 teaspoon italian herbs
1 garlic clove, crushed
1/4 teaspoon coarse salt
Freshly ground black pepper
1 pound fresh shrimp, cleaned & deviened
Salad and dressing:
2 cup coarsely chopped tomatoes
8 large basil leaves, slivered
6 ounce fresh mozzarella cheese, cubed
1 tablespoon olive oil
Juice of 1 lime
2 dash white balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground black pepper
Directions
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.
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.
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.