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Categories:
tomatoes basil red onions extra-virgin olive oil shrimp Mozzarella salt lemon juice lemon wedges Bread
Viewed: 33 - Published at: 4 years agoIngredients
- 2 lbs assorted tomatoes, large ones quartered
- 1 handful fresh basil leaves
- 3 None red onions, cut into 1 inch slices
- 1/3 cup extra-virgin olive oil
- 18 None large raw shrimp, shells intact
- 10 oz mozzarella, torn into bite-sized pieces
- None None sea salt flakes
- None None lemon juice, to taste
- None None lemon wedges, to serve
- None None ciabatta bread, to serve
Method
- Preheat a grill or grill pan to medium-high. Arrange tomatoes on a platter and sprinkle with the basil. Season onion slices on both sides and grill 8 mins each side, until charred and softened. Transfer to a plate to cool slightly, then separate into rings and arrange on top of the tomatoes. Drizzle with half the oil. Toss shrimp in a bowl with remaining oil and grill 6 mins, until cooked and lightly charred. Arrange shrimp on tomatoes and onions, then sprinkle with the mozzarella. Season with sea salt flakes and lemon juice. Serve with lemon wedges and ciabatta.
