Recipe of the Week- Tomato, Shrimp & Watercress Salad
It's going to be a HOT one tomorrow- sweltering, even. So come on out early in the morning, grab your produce, and lunch to go! Then beat the heat with this delicious (and easy) dinner recipe.
1/2 yellow onion, diced
2 garlic cloves, minced
1 small jalapeño, minced
1 tsp lemon zest
1/4 C fresh lemon juice
1/3 C olive oil
1/4 C fresh basil, finely chopped
1 tsp salt
1/2 pound small, cooked and peeled shrimp
4 large heirloom tomatoes, chopped
5 bacon sliced, cooked and chopped
Combine the diced onion, garlic, jalapeño, lemon zest and juice, olive oil, basil, salt & pepper in a bowl. Mix until all coated with olive oil and chill in the refrigerator for an hour. While that is chilling, peel the shrimp and boil for 3-5 minutes or until the shrimp is pink. Remove from boiling water and place in an ice bath to stop the shrimp from overcooking. Chop the cooked and cooled bacon into crumbles and slice the heirloom tomatoes. Add to the refrigerated mixer along with the watercress and serve!