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1 pound large to extra-large shrimp , peeled
and deveined
1/4 cup olive oil Salt and pepper to taste
2 tablespoons
balsamic vinegar
1-1/2 shallots, minced
1 teaspoon Stone-ground Dijon
mustard
4 large ripe tomatoes, cut into chunks
1/2 cup fresh basil leaves,
roughly chopped
Hot cooked rice
Brush the
shrimp with some of the olive oil and sprinkle them with salt and pepper to taste.
Mix all but 3 tablespoons of the olive oil with the vinegar, shallots, and mustard.
Season the mixture with salt and pepper to taste. Place the chunked tomatoes in
the vinegar/shallot marinade.Add the basil and stir. Place the 3 tablespoons olive
oil on the griddle and sauté the shrimp until coral in color. While the
shrimp are grilling, place the tomatoes on the griddle with a little of the marinade
around them.Heat until just warm -- you don't want them to break down. Place the
rice on the serving plates. Place several shrimp on the rice, and top with the
tomatoes. Sprinkle a little of the marinade over all.