Sautéed Shrimp with Horseradish Tomato Vinaigrette
1 1/2 lb shrimp, peeled and deveined
1 Tbsp extra virgin olive oil
Horseradish Tomato Vinaigrette
1/2 cup peeled and diced tomatoes
3 Tbsp prepared horseradish
1 Tbsp champagne vinegar
1/2 tsp sea salt
1 1/2 Tbsp minced shallots
1 Tbsp water
2 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.