Herb Tomato & Onion Salad with Cajun Shrimp

• 1 tsp minced garlic
• 1/3 c extra-virgin olive oil
• 1/4 c fresh basil
• 8 medium heirloom tomatoes
• 1 Vidalia sweet onion
• 1/4 c extra-virgin olive oil
• 1/4 c Worcestershire sauce
• 1 tsp kosher salt
• 2 tsp ground black pepper
• 1 tsp minced garlic
• 2 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp Tabasco® hot sauce
• 2 lbs extra large shrimp (26/30 count), peeled and deveined
• 2 lemons
• 6 tbsp unsalted butter

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For the Herb Tomato & Onion Salad:

1. Mix together the garlic, oil, and basil in a large mixing bowl.
2. Core and cut the tomatoes into wedges.
3. Toss the tomato wedges in the bowl with the dressing.
4. Add in the sliced onion and stir gently to combine. Sprinkle generously with kosher salt and black pepper to taste.
5. Toss gently for a final time and serve at room temperature.

For the Cajun Shrimp:

1. Preheat the oven to 350 degrees F and prepare a sheet pan with cooking spray.
2. In a mixing bowl, combine the extra-virgin olive oil, Worcestershire, kosher salt, pepper, garlic, oregano, cayenne, and Tabasco. Mix well.
3. Pat the shrimp dry and spread out on the prepared sheet pan.
4. Pour the olive oil mixture over all of the shrimp. Dot the shrimp with the pieces of butter and the lemon slices on top.
5. Bake for 5 minutes or until the shrimp turn pink. Halfway through, give the shrimp a stir in the pan.
6. Serve with the Herb Tomato Salad.

Original recipe courtesy of Vera Stewart.