1 1/2 pounds 16-20 peeled and deveined shrimp, tails removed
3 tablespoons olive oil, divided
2 tablespoons shallot, minced
2 tablespoons red wine vinegar
1/2 cup loosely packed basil leaves, torn
1/2 cup loosely packed Italian parsley, leaves only
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups cherry tomatoes, halved
1 cup cucumber, diced
6 cups romaine lettuce, chopped
To cook the shrimp, heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add shrimp, season with a little salt and pepper, and sauté until shrimp curls up and the color changes from translucent to pink, about 3-5 minutes.
Combine 2 tablespoons olive oil, shallot, red wine vinegar, basil, parsley, salt and pepper in a bowl.
Assemble salad with tomatoes, cucumber and lettuce topped with shrimp. Drizzle dressing over the top.