Shrimp Tomato Salad

Ingredients

• 14 large shrimp – uncooked, peeled, and deveined
• juice of 1/2 lemon + 1/4 teaspoon of We Olive Organic Meyer Lemon Olive Oil
• 2 large red tomatoes
• 2 cups of sugar
• 1 tbsp. We Olive Aged Balsamic Vinegar 
• Optional: ground pepper for tasting, a sprig of dill for garnish, more dressing of your choosing for more flavor. 

Directions

1. In a small pot, bring water to a boil with the juice of 1/2 lemon and boil the shrimp for 2-3 minutes.
2. Remove the shrimp from the boiling water and cool in ice water. Then remove and dry.
3. Cut the shrimp in half down the middle and set it aside in the refrigerator.
4. In a small pot, boil enough water to cover the 2 tomatoes. Flash boil the tomatoes and remove as soon as you can easily remove the skin. Then cut the tomatoes in half and remove the seeds.
5. In another pot, add the sugar, 1/4 teaspoon of We Olive Organic Meyer Lemon Olive Oil, We Olive Aged Balsamic Vinegar, and 1 cup of water. Add the half tomatoes to the pot. Then bring the water and tomatoes to a boil. Do not mix the tomatoes. Once the water is brought to a boil, continue boiling for 2 minutes and then remove from heat, and let rest for 2 minutes. Then remove the tomatoes.
6. Thinly slice the tomatoes into strips.
7. In a small ramekin, cover with plastic wrap, and create layers first with shrimp, followed by tomatoes, then repeat. Create 2-3 layers each of shrimp and tomatoes, depending on the size of your ramekin. place saran wrap over the top and place in the refrigerator for at least 15 minutes.
8. When it’s time to serve, remove the top plastic wrap layer and flip the ramekin onto a serving plate. Then remove the remaining saran wrap, and garnish with some cracked pepper and a sprig of dill.