Shrimp And Vegetable Salad With Roast-Tomato Vinaigrette

• 4 large heirloom tomatoes, halved
• 1/4 cup olive oil
• 6 cups fresh arugula
• 3 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces
• 3 cups fresh corn, shaved from the cob
• 3 cups diced red bell peppers
• 3 cups cherry tomatoes, halved
• 2 cups cooked shrimp
• 2 tbsp champagne vinegar
• 1 tbsp finely diced shallot
• 1 tsp fresh parsley, chopped

1. Heat oven to 350u0b0F. Place tomatoes on a cookie sheet and brush lightly with oil. Roast 20 minutes, then puree in a blender and strain. Cool puree. Combine next 6 ingredients in a chilled bowl and toss. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Drip 1/2 cup vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle with salt and pepper.

heirloom tomatoes, olive oil, fresh arugula, fresh corn, red bell peppers, cherry tomatoes, shrimp, vinegar, shallot, parsley

Taken from www.epicurious.com/recipes/food/views/shrimp-and-vegetable-salad-with-roast-tomato-vinaigrette-234318 (may not work)