Summer Shrimp Salad

Ingredients:

• 1 1/4 pound raw shrimp (21-25 count), peeled and deveined
• 1/4 cup extra virgin olive oil
• 10 sprigs fresh thyme
• 4 cloves garlic, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup lemon juice
• 1 medium English cucumber, diced
• 3 large heirloom tomatoes, chopped
• 1.2 cup chopped fresh basil, plus more for garnish

Directions:

• Preheat oven to 350 degrees F
• Toss shrimp with oil, thyme, and garlic on a  rimmed baking sheet Sprinkle with salt and pepper
• Bake until shrimp are pink and firm, 8 to 10 minutes
• Transfer the shrimp to a large bowl (discard thyme and garlic).  Add lemon juice and stir to coat
• Gentle stir in cucumber, tomatoes and basil
• Arrange the shrimp and vegetables in a serving bowl.  Serve drizzled with any dressing left in bowl and garnish with more basil, if desired

Resource: http://www.eatingwell.com/recipe/273399/summer-shrimp-salad/