Heirloom Tomato and Shrimp Salad

     35 Minutes

     30 minutes to make

     5 minutes to serve

     

     

     

     2 tablespoons Extra Virgin olive oil (C=0g)

     1 tablespoon thinly sliced fresh garlic (C=.9g)

     1 pound Jumbo Shrimp, shelled and deveined (C=4g)

     1/2 cup fresh basil julienned into thin strips (C=.8g)

     1/4 cup diced red onion (C=2.2g)

     2 tablespoons fresh lemon juice (C=2.8g)

     Sea salt (C=0g)

     Freshly ground black pepper (C=.5g)

     1 medium, ripe yellow heirloom tomato, core removed, seeded and cut into 8 wedges each (C=4.1g)

     1 medium, ripe orange heirloom tomato, core removed, seeded and cut into 8 wedges each (C=5.0g)

     1 medium, ripe green heirloom tomato, core removed, seeded and cut into 8 wedges each (C=3.4g)

     6 ounces (about 2 cups) Tuscan or Verona or Baby Field Greens (C=2g to 4g)

     8 large slices of paper-thin shaved Parmesan cheese, about 1 ounce by weight (C=.9g)

     4 sprigs fresh basil for garnish (C=0g)

     To prepare: In large nonstick pan, warm olive oil over medium heat. Add garlic, cooking for 1 minute.

     Add shrimp, cooking slowly and turning once until done, about 4 minutes.

     Remove from heat. Add the basil, allowing to wilt into the shrimp.

     Transfer to medium bowl and allow to cool until just warm.

     Add lemon juice and onion. Season with salt and pepper to taste.

     Cover with plastic wrap and refrigerate if you plan to serve later.

     To serve: Arrange the different slices of heirloom tomatoes to form a colorful fanned arch across your serving plate.

     Season with salt and pepper.

     Add the greens to the shrimp and toss. Divide and mound the shrimp salad in the center of the plates.

     Drizzle with additional Extra Virgin olive oil if you like.

     Top with the shaved Parmesan.

     Garnish the plate with basil sprigs.

     Makes 4 servings of about 7.1 grams of carbs each.

     Per serving: 220 calories; 10 g fat (3 g saturated fat; 41 percent calories from fat); 7 g carbohydrates; 185 mg cholesterol; 495 mg sodium; 24 g protein; 2 g fiber.

     

     Jimmy Schmidt is chef/owner of the Rattlesnake Club in Detroit and the Rattlesnake restaurant in the Trump 29 Casino in Palm Springs, Calif. You can reach him online at onemadchefjs@sbcglobal.net.