Southern Selects Baby Heirloom Tomatoes with Spicy BBQ Shrimp
Ingredients
- 2 large Southern Selects heirloom tomatoes, sliced
- 8 baby heirloom tomatoes, halved
- 1/2 small red onion, thinly sliced
- 8 large shrimp, shelled and deveined (tail on)
- 1/8 cup balsamic vinaigrette
- 1 tablespoon of canola oil
- ¼ cup fresh basil leaves, chopped
- Old Bay seasoning to taste
- Salt and pepper
Instructions
- Brush shrimp with canola oil and season with Old Bay, place in refrigerator for 30 minutes
- Sauté shrimp in a lightly oiled pan, over medium-high heat, until cooked through
- Peel and thinly slice the red onion
- Arrange sliced heirloom tomatoes on a platter
- Arrange baby heirloom tomatoes and sliced onions on the platter
- Drizzle balsamic vinaigrette over tomatoes and onions
- Top the platter with the cooked shrimp
- Garnish with basil, salt and pepper to taste