Ingredients
- 2 Tbsp. olive oil
- 1 tsp. minced garlic
- 1/2 tsp. fresh thyme leaves
- Leaves from 1/2 sprig fresh rosemary
- 4 ripe plum tomatoes, cut crosswise into 1/4-inch slices
- Salt and freshly ground black pepper, to taste
- 1 ripe avocado, cut into 1/2-inch dice
- 1/4 cup Limette (recipe follows)
- 1 pound medium shrimp, peeled and deveined
- 1 cup cooked black beans
- 1 small tomatillo, husks removed and diced
- 2 yellow bell peppers, stemmed, seeded, and cut into 1/4-inch dice
- 1 shallot, minced
- 1/2 cup Cilantro Vinaigrette (recipe follows)
- 2 bunches arugula, stemmed, rinsed, and patted dry
- Lime wedges, for serving
Preparation
Step 1
Preheat the oven to 400 degrees F.
Combine the olive oil, garlic, thyme, and rosemary in a medium bowl. Add the tomato slices and toss gently to coat. Arrange the tomato slices on a baking sheet and sprinkle with salt and pepper. Roast for 20 minutes. Remove and cool.
Toss the avocado with the Limette in a small bowl. Cover tightly with plastic wrap and refrigerate until needed.
Meanwhile, combine the shrimp with lightly salted water to cover in a medium saucepan. Bring to a simmer over medium heat and simmer just until the shrimp turn opaque, about 3 minutes. Do not allow the water to come to a boil. Drain and rinse under lukewarm running water.
Combine the roasted tomato slices, shrimp, black beans, avocado, tomatillo, peppers, and shallot with the Cilantro Vinaigrette in a large nonreactive bowl and toss gently. Season with salt and pepper and toss again.
In another bowl toss the arugula with the rest of the Limette and salt and pepper. Divide the arugula evenly among 6 bowls and top each serving with shrimp salad. Serve with wedges of lime.
Serves 6 as a small bowl, 4 as a main bowl with large shrimp.
Limette
¼ cup fresh lime juice
2 Tbsp. rice vinegar
1 Tbsp. sugar
½ cup grapeseed oil
Salt and freshly ground black pepper, to taste
Combine the lime juice, vinegar, and sugar in a small nonreactive bowl and beat with a wire whisk to blend. Whisk in the grapeseed oil in a slow, steady strem. Season with salt and pepper. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 1 week. Makes 1 cup.
Cilantro Vinaigrette
¼ cup (tightly packed) fresh cilantro leaves
½ cup grapeseed oil
1/8 cup rice vinegar
Salt and freshly ground black pepper, to taste
Combine the cilantro and ¼ cup of the grapeseed oil in a blender or food processor and process until smooth.
Combine the remaining ¼ cup oil and the vinegar in a medium bowl and beat with a wire whisk to blend thoroughly. Whisk in the cilantro puree. Season with salt and pepper. Use immediately, or transfer to an airtight container and store in the refrigerator for 2 to 3 days.