Shrimp And Vegetable Salad With Roasted-Tomato Vinaigrette

• 3 large heirloom tomatoes, halved
• 1/4 cup olive oil (plus some for brushing)
• 4 cups fresh arugula
• 2 1/4 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces
• 2 1/4 cups fresh corn, cut from cobs
• 2 1/4 cups diced red bell peppers
• 2 1/4 cups halved cherry tomatoes
• 1 pound small cooked shrimp
• 1 tablespoons Champagne vinegar
• 1 1/2 teaspoons finely diced shallot

1. Heat oven to 350u0b0F. Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; puree in a blender; strain. Refrigerate puree until cool, about 30 minutes. Combine next 6 ingredients in a bowl; toss. Add vinegar to puree; whisk in remaining oil and shallot. Pour 1/2 cup vinaigrette on salad; toss. Divide among 4 bowls. Season with salt and pepper.

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

Taken from www.epicurious.com/recipes/food/views/shrimp-and-vegetable-salad-with-roasted-tomato-vinaigrette-236043 (may not work)