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  • 1/2 cup white wine vinegar
  • 3 tablespoons orange juice, freshly squeezed
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 cup olive oil
  • 1 tablespoon whole-grain mustard
  • 2 garlic cloves, pressed
  • 2 teaspoons chopped cilantro
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely minced
  • 1/4 teaspoon red pepper flakes
  • 12 jumbo shrimp, peeled and deveined, tails intact
  • White pepper
  • 2 beefsteak tomatoes
  • 4 Roma tomatoes
  • 12 red grape tomatoes, cut into halves
  • 12 yellow pear tomatoes, cut into halves
  • Freshly ground black pepper
  • 4 tablespoons basil, cut into thin ribbons


  1. To prepare vinaigrette, combine all ingredients in a large bowl. Whisk well.
  2. To prepare shrimp, combine olive oil, garlic, red pepper flakes and shrimp in a large bowl. Let stand 15 to 30 minutes. Addwhite pepper.
  3. Heat grill to medium-high. Thread shrimp on skewers; place grill rack. Cook 2 to 3 minutes, until just pink. (Or grill jumbo shrimp directly on the grill.)
  4. To prepare salad, toss grape and pear tomatoes into vinaigrette. Sprinkle with pepper. Slice beefsteak tomatoes and Roma tomatoes into 1/8-inch-thick slices and place on serving plates. Spoon grape and pear tomatoes and vinaigrette on top and garnish with basil. Serve with shrimp.
—Recipe by Chef Jon Ashton

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The recipe was originally published as Grilled Shrimp with Tomato Salad on

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