Sauteed Shrimp With Tomato-Basil Vinaigrette

Recipe Ingredients

16		Shrimp, such as Santa Barbara Shrimp (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tomato Basil Vinaigrette
6		Ripe plum tomatoes - (abt 1 lb) - peeled, seeded,
		And diced
2		Shallots - finely chopped (medium)
2		Garlic cloves - blanched, and
		Cut into julienne (or minced)
3 tablespoons	45ml	Chopped fresh basil - plus
4		Sprigs for garnish
1 tablespoon	15ml	Finely-chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Good wine vinegar
1 tablespoon	15ml	Lime juice
1/2 cup	118ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil

Recipe Instructions

Remove the heads of the shrimp, peel and devein, leaving the tail intact. Season lightly with salt and pepper and set aside.

Prepare the vinaigrette: In a small bowl, combine the tomatoes, shallots, garlic, basil and parsley. Season with salt and pepper. Stir in the vinegar, lime juice and 1/2 cup olive oil, and mix well.

Heat a 10-inch skillet and pour in the remaining 2 tablespoons olive oil. Over medium-high heat cook the shrimp, in batches if necessary, about 1 1/2 minutes per side. Do not crowd in the pan. Do not overcook -- well-done shrimp will become dry.

Spoon some vinaigrette in the center of each of 4 plates. Arrange 4 shrimp on the vinaigrette and garnish with basil sprigs. Serve immediately.

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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