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1 ¼ pounds raw shrimp (21-25 count), peeled and deveined
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¼ cup extra-virgin olive oil
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10 sprigs fresh thyme
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4 cloves garlic, crushed
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¼ teaspoon salt
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¼ teaspoon ground pepper
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¼ cup lemon juice
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1 medium English cucumber, diced
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3 large heirloom tomatoes, chopped
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½ cup chopped fresh basil, plus more for garnish
Summer Shrimp Salad
Use an array of colorful tomatoes to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong, for a light dinner salad that's perfect for summer entertaining.
Nutrition Information
220
Calories
28g
Carbohydrates
30g
Protein
550mg
Potassium
3g
Fiber
2g
Sugar
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