This grilled salad made with fresh tomatoes, sweet corn, peppery arugula, tangy goat cheese, succulent shrimp and then adorned with a bright tomato vinaigrette, is the epitome of summer's bounty.
- 2 tablespoons Fine Vines® Artisanal Ketchup
- 3 tablespoons sherry vinegar
- 2 tablespoons water
- 1 tablespoon minced tarragon
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 pound large shrimp
- 10 ounces of arugula
- 8 ounces of cherry tomatoes
- 2 ears of corn
- 4 ounces of goat cheese
Whisk together ketchup, vinegar, water, tarragon, salt, pepper, and olive oil.
Heat grill to 700 degrees. Season shrimp and corn with salt and pepper and grill over high heat. For shrimp, grill for approximately three minutes, flipping halfway through. For corn, grill approximately eight minutes, until moderately charred. When finished, cut corn from cob and set shrimp aside.
Toss arugula, tomatoes, corn, shrimp, and half of vinaigrette. Plate salad and top with crumbled goat cheese. Drizzle with additional vinaigrette.
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