Summer SHrimp Salad

Ingredients

• 1¼ pounds raw shrimp (21-25 count), peeled and deveined
• ¼ cup extra-virgin olive oil
  O Organics Organic Extra Virgin Olive Oil 16.9 Fl Oz
  
• 10 sprigs fresh thyme
• 4 cloves garlic, crushed
• ¼ teaspoon salt

• ¼ teaspoon ground pepper
• ¼ cup lemon juice
• 1 medium English cucumber, diced
• 3 large heirloom tomatoes, chopped
• ½ cup chopped fresh basil, plus more for garnish

Instructions

1. Preheat oven to 350°F.
2. 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.
3. 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.

Recipe and Photo from Eating Well