Garlic Shrimp, Tomato and Basil Salad

seafood salad, tomato, summer, basil, oil

It's a sad day when you make up a simple and delicious meal, take the time to take some snapshots of it, and it all disappears into the virtual abyss.  But fear not - just because you can't see it, doesn't mean you can't eat it - although in most situations I wouldn't recommend eating something you haven't seen first.  I mean, when someone says, "Close your eyes and open your mouth," I wouldn't trust them.  But in this case, it's fine.  Really.

Seriously, though, this is a simple, quick and easy after work meal you can enjoy any time!


1/2 lb of uncooked shrimp
2 cloves of garlic, diced
2 fist-fulls (yes, fist-fulls) of basil, chopped
10 grape tomatoes, halved
1 tsp of olive oil + 2 tsp for cooking
1 tsp lemon juice

1. Add the 2 tsp oil to a skillet, and turn the heat up to 3/4
2. Peel the shells off of the shrimp, and de-vein using a sharp, thin-tipped knife
3. Add the garlic to the oil, cook until fragrant - about two minutes
4. At this point, you can scoop out the garlic if you like - I tend to leave it in and let it burn a bit...
5. Make sure the pan is hot at this point - I have to turn mine up to almost full blast because my range is just really poor at delivering proper heat...
6. Add the shrimp, and cook until the bottom is browned and the top is pinkish, then flip the shrimp
7. After a minute or two, add half the basil to the pan and carefully toss
8. Throw the tomatoes and fresh basil into a large bowl
9. Add shrimp and cooked basil, 1 tsp of olive oil and the lemon juice
10. Salt and pepper to taste, consume, and smile.  You just made restaurant-worthy shrimp.

Sorry about the photos, my friends. But I will add a sneak preview of our upcoming shredded chicken recipe - can you guess what we're making?

shredded chicken, chicken 3 ways, chicken sliders, slow cooker


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