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Roasted Shrimp and Tomato Salad

Roasted Shrimp and Tomato Salad Recipe






  1. Preheat oven to 425°.
  2. Place shrimp and tomatoes on a large rimmed baking sheet. Add olive oil, seasoned salt, and pepper; toss to coat.
  3. Roast until shrimp are pink and firm and tomatoes have burst, about 10 minutes.
  4. Serve shrimp over spinach topped with Shallot-Tarragon Vinaigrette and feta.

Shallot-Tarragon Vinaigrette

  1. In a medium bowl, whisk together vinegar, olive oil, shallot, mustard, tarragon, honey, salt, and pepper until well combined.

Cooking/Prep Time: 20 minutes

Serves 4

Recipe courtesy of Louisiana Seafood. Photo courtesy of Hoffman Media. Used with permission.

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