World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

1 lb shrimp, peeled and deveined
2 tbsp tomato paste
2 tbsp coarse grain mustard
1/4 cup green onions, chopped
1 tbsp finely chopped jalapeño pepper
4 tbsp lemon juice
4 tbsp olive oil
4 medium tomatoes, diced
2 tbsp chopped sun-dried tomato
1.4 cup chopped parsley

Directions

1. In a mixing bowl, combine shrimp with tomato paste, mustard, green onions, jalapeño pepper, 2 tbsp lemon juice and 2 tbsp olive oil.
2. Grill or broil shrimp until just done, 1 or 2 minutes per side (or bake between sheets of parchment paper at 425°F for 6 to 8 minutes). Cool.
3. In a mixing bowl, combine tomatoes, sun-dried tomato, 2 tbsp lemon juice, 2 tbsp olive oil and parsley. Toss with shrimp. Serve with crusty bread or on a bead of salad greens on a serving platter from which guests serve themselves.

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