How many of you are growing veggies and herbs in your yard this year? I wish it were me. I finally bought a grape tomato plant I have sitting on my front porch. I don’t really have a yard. I live in a townhouse with a bit of dirt around the sides that are already planted with flowers and bushes. There is also a small patio out back so as you can see, there isn’t much room. So when a neighbor brought us a big beautiful bouquet of basil, I was eager to make a tomatoes and shrimp salad that would be summertime perfect.
My neighbor’s basil was incredible. He managed to build planter boxes and has maximized the space he has which is truly an inspiration to me. So I went out and bought a grape tomato plant so I can get started as well. This salad is not made with those tomatoes since they are still green, however the sweetness of the basil, the tomatoes and the shrimp made this one delectable salad.
Basil Shrimp and Tomatoes Over Spinach
|Prep time||5 minutes|
|Cook time||5 minutes|
|Total time||10 minutes|
- 2 tablespoons olive oil
- 1 scallion (chopped)
- 12oz medium shrimp (peeled and deveined)
- 4 tablespoons fresh basil (slivered)
- 1 cup cherry tomatoes (halved)
- 2 cups fresh spinach
- balsamic vinegar (for drizzling)
The recipe calls for two servings but when I put this together the other night, hubby was off working so I cut it in half and made me a nice delicious salad that was perfect for 100 degree weather. The fresh flavors of tomato and shrimp were perfectly complimented by the abundance of basil I added to it. This did not need any salad dressing. At all. All it needed were the juices from the skillet to make it light and delicious. You couldn’t ask for a yummier dinner.