Ingredients
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1 ¼ pounds raw shrimp (21-25 count), peeled and deveined
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¼ cup extra-virgin olive oil
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10 sprigs fresh thyme
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4 cloves garlic, crushed
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¼ teaspoon salt
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¼ teaspoon ground pepper
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¼ cup lemon juice
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1 medium English cucumber, diced
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3 large heirloom tomatoes, chopped
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½ cup chopped fresh basil, plus more for garnish
Directions
- Preheat oven to 350°F.
- Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
- Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.
