Texas Shrimp and Tomato Salad

Currently being served at Nosh created by Chef Luca

Photo does not have a caption


  • 4 Medium size Vine Tomatoes
  • 16 Blanched Texas Shrimp Cut in Half
  • 1/2  Red Onion Sliced very thin
  • 12  Fresh Basil Leaves
  • 1  Avocado
  • 6 Tbsp  Red Wine Vinegar Dressing

Red Wine Vinegar Dressing:

  • 3 Garlic Cloves 
  • 1/2 c  Red Wine Vinegar 
  • 1 1/4 C  Vegetable Oil 
  • 1 yolk 
  • 1/2 Tbsp  Dijon Mustard 
  • 1 1/2 tsp  Fresh Ground Black Pepper 
  • 3 tsp  Sea Salt 


Cut each tomato in eight parts, cut seeds off. Mix in a bowl shrimp, tomatoes, red onions, basil roughly chopped. Season with a pinch of salt and fresh grounded black pepper and 6 Tbsp of dressing. Plate salad alternating a piece of shrimp and one of tomato. Garnish with avocado sliced.

For the Red Wine Vinegar Dressing:

Add all ingredients but oil in a food processor. After 45 seconds start adding the oil very slowly till the end. If the dressing becomes too thick, add a Tbsp or two of water.