Grilled Shrimp with Cucumber and Heirloom Tomato Salad

Midsummer my garden is overflowing with tomatoes and cucumbers. For a refreshing but satisfying meal, I add grilled shrimp to a colorful salad made from my favorite summer produce.

For the Grilled Shrimp:

Vegetable oil, for the grates

1 1/2 pounds medium-large shrimp (16-20 count), peeled and deveined

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

For the Cucumber and Heirloom Tomato Salad:

4 small cucumbers, sliced into 1/4-inch rounds

4 heirloom tomatoes, cored and cut into 1/4-inch wedges

1/4 cup thinly sliced Vidalia onions

1/4 cup red wine vinegar

2 tablespoons olive oil

1/4 cup chopped fresh basil

Kosher salt and freshly ground black pepper

To make the Grilled Shrimp: Preheat a clean grill with a grill screen or basket to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grill screen or basket with oil.

Place the shrimp and olive oil in a large bowl and toss to coat. Generously season with the salt and pepper.

Place the shrimp on the grill screen or basket in a single layer. Close the lid and cook, turning once, until they turn pink, about 2 to 3 minutes per side. Remove from the grill and set aside.

To make the Cucumber and Heirloom Tomato Salad: Place the cucumbers, tomatoes, and onions in a large bowl. Add the vinegar, olive oil, and basil and gently toss to combine. Season with the salt and pepper to taste.

Add the shrimp just before serving and gently toss. Serve immediately.

Serves 4.

Cooking Tip: If you can’t find heirloom tomatoes near you, this salad would also be delicious with any ripe tomato from the garden or market.

Variation: Omit the shrimp for a refreshing summer side salad.