Serves 4 Cook Time 20 minutes
2 pints cherry tomatoes, cut in half
6 small garlic cloves, sliced into thin slivers
2 Tbsp oilve oil
1 jalapeno pepper, stemmed, seeded and chopped
3 Tbsp red wine vinegar
1 lb fresh pre-cooked shrimp (cold)
1 bag fresh baby arugula
- Adjust an oven rack to the middle position and preheat to 450 degrees.
- In a large bowl, toss 1 pint of tomatoes and garlic with 1 tablespoon of oil and season with salt and pepper. Arrange these, cut side up on a baking sheet and roast until the skins begin to darken (20 minutes).
- Return the tomatoes to the bowl and stir in the jalapeno, remaining oil, vinegar and season with salt and pepper.
- Cut the remaining tomatoes (uncooked) into quarters and toss these in a separate large bowl and add the shrimp, roasted tomato mixture, then add the arugula and toss with your hands until everything is fully coated. Season with salt and pepper and serve immediately.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center