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    Basil & Tomato Shrimp Salad - 3 pts

    Source of Recipe


    Recipe Link:

    List of Ingredients

    2 tsp olive oil
    2 Tbsp canned tomato juice
    3 Tbsp balsamic vinegar
    1/8 tsp table salt, or to taste
    1/8 tsp black pepper, or to taste
    1 pound shrimp, medium-size, peeled and deveined
    4 cup arugula
    1 cup basil, leaves, torn
    2 medium tomato(es), chopped


    Place oil, tomato juice, vinegar, salt and pepper in a medium saucepan. Add shrimp, bring to a simmer over medium-low heat and cook until shrimp are opaque, about 2 minutes. Remove from heat and refrigerate until cool.

    Toss arugula and basil together in a medium bowl and then divide among 4 plates. Remove shrimp from saucepan and set resulting vinaigrette aside. Divide shrimp amd tomatoes among salads and drizzle with vinaigrette. Yields about 1 3/4 cups of salad, 3 ounces of shrimp and 1 3/4 tablespoons of dressing per serving.




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