Nutrition Information (per serving)
Horseradish Tomato Vinaigrette
½ cup peeled and diced tomatoes
3 Tbsp prepared horseradish
1 Tbsp champagne vinegar
½ tsp sea salt
1½ Tbsp minced shallots
1 Tbsp water
2 Tbsp extra virgin olive oil
1½ lb shrimp, peeled and deveined
1 Tbsp extra virgin olive oil
- Place all ingredients for vinaigrette in a blender container except for olive oil. Puree until smooth. While machine is running, add olive oil in a slow stream until blended.
- In a large sauté pan, heat olive oil over medium heat. Add shrimp and sauté until just pink. Do not overcook. Serve 3 ounces cooked shrimp with 2 tablespoons sauce.