Shrimp Salad with Arugula, Corn and Chili tomato Vinaigrette RecipeIngredients: serve 4
2 pints cherry tomatoes, cut in half
6 garlic cloves, sliced thin
7 tablespoons extra virgin olive oil salt and pepper
1 jalapeno chile, stemmed, seeded, and minced
3 tablespoons red wine vinegar
1 pound precooked large shrimp
3 ears corn, kernels removed from cobs (about 2 cups)
1 (5 ounce) bag baby arugula
- Adjust oven rack to middle position and heat oven to 450 degrees. In large bowl, toss 1 pint tomatoes and garlic with 2 tablespoons oil and season with salt and pepper. Arrange these tomatoes cut side up on rimmed baking sheet and roast until skins begin to brown on bottom, about 20 minutes. Return tomatoes to bowl and stir in jalapeño, remaining oil, and vinegar and season with salt and pepper.
- Meanwhile, cut remaining tomatoes in half again to make quarters. In large bowl, toss these tomatoes with shrimp, corn, and roasted tomato vinaigrette until thoroughly mixed, then add arugula and toss until fully coated. Season with salt and pepper. Serve.