4 servings



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.