Summer Shrimp Salad


  • 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


  • 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