Ingredients
1 pound shrimp, peeled and deveined
1 tablespoon Old Bay seasoning
2 large tomatoes (heirlooms if you can get ’em), chopped
1 cucumber, peeled and chopped
1/2 sweet onion, peeled and chopped
1/2 cup parsley, plus extra for garnish
1/2 cup olive oil, plus extra for drizzling
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Bring a medium pot of water to a boil and add shrimp and Old Bay. Simmer until shrimp are pink and cooked through, about 3-5 minutes. Drain and cool the shrimp in ice water.
Put tomatoes, cucumber, onion, parsley, olive oil, vinegar, salt and pepper into a blender and puree until smooth.
At this point you can pop it in the fridge to cool it down, or you can serve it at room temperature. When you are ready to serve it up, divide the soup among bowls, garnish with the shrimp and some chopped parsley, drizzle with a little olive oil and serve!
Notes
I like to get smaller shrimp and put them into the soup whole, but if you prefer larger shrimp you can cut them into bite-sized pieces before adding to the soup for easier eating!
Ingredients
8 large shrimp, peeled and deveined
1 Tbsp fresh lime juice
2 tsp honey
1 tsp olive oil, extra-virgin
1 tsp apple cider vinegar
1 tsp grainy mustard
1/8 tsp red pepper flakes
8 chunks fresh pineapple
4 medium cherry tomatoes, halved
1 cup butter lettuce leaves, torn
Instructions
Bring a medium saucepan of water to a boil; add the shrimp. Reduce the heat and simmer until the shrimp are just opaque in the center, 3–4 minutes. Drain and rinse under cold water.
Stir together the lime juice, honey, oil, vinegar, mustard, and crushed red pepper in a bowl until blended. Stir in the shrimp, pineapple, and tomatoes; gently toss to coat.
Push the shrimp, pineapple, and tomatoes on 4 wooden skewers.
Divide the lettuce between 2 small bowls and drizzle with the remaining vinaigrette.
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