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Grilled Shrimp on a Bed of Roasted Tomatoes

by Donatella Arpaia

Ingredients

  • 1 pkg arugula
  • 1 lb large shrimp
  • wooden 4 inch skewers
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Roasted Tomatoes
  • 3 pints cherry tomatoes
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon Pepper

Preparation

Prep 15 |  Cook30 |  Serves: 4
  1. 1) Soak the wooden skewers in water for 1 hour or use metal skewers
  2. 2) Whisk olive oil, salt, and pepper into a bowl
  3. 3) Thread 4 shrimp onto each skewer. Heat grill to medium.
  4. 4) Brush shrimp skewers with olive oil mixture. Let shrimps marinate for 15 minutes.
  5. 5) Place shrimp on the grill and cook for 2 minutes per side or until cooked through and set aside
  6. 6) Preheat oven to 425 F. Toss cherry tomatoes with olive oil, salt and pepper.
  7. 7) Place tomatoes on a baking sheet so that they fit in a single layer.Roast tomatoes for 20-25 minutes or until soft.
  8. 8) Remove from oven. Place tomatoes on a serving plate and top with arugula. Top arugula with grilled shrimp skewers.