Poached Shrimp and Tomato Salad

Sweet and juicy tomatoes, plump quick-poached shrimp, crunchy cucumbers and loads of parsley are tossed in a super simple mustard vinaigrette. Perfect for when you want something more substantial than a salad but barely want to turn the stove on, this Poached Shrimp and Tomato Salad is a satisfying, stand-alone light meal or side salad.

POACHED SHRIMP & TOMATO SALAD INGREDIENTS
For the macerated onions:
½ (50g) small red onion, sliced very thin
4 tbsp red wine vinegar (or enough to almost cover the onions)

For the vinaigrette (makes about 1/4 cup):
¼ C extra virgin olive oil
1 tbsp red wine vinegar (use from the macerated onions above, once the onions are done)
2 tsp honey or maple syrup
1 tsp Dijon mustard
1 tsp kosher salt, or to your taste
Fresh cracked black peppercorns, to your taste

For the Poached Shrimp:
1 lb (454g) large raw shrimp, de-veined but preferably shell-on for poaching
8 C water
2 tsp salt
Half a lemon (optional)

For the salad:
4 C (600g) small heirloom tomatoes, cut into halves or quarters
2½ C (35g) fresh parsley (about small half of a bunch), rough chopped
1½ C (150g) mini or regular cucumbers, thinly sliced

Full printable recipe on the site:
https://www.saltnpepperhere.com/blog/poached-shrimp-tomato-salad

Eat well and be well,
Sonia

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