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Directions

PREPARE the shrimp according to package directions.

TOSS the tomatoes with corn. Add the olive oil, vinegar and salt and black pepper to taste.

ADD the arugula and basil to the salad, toss again, taking care not to break up the tomatoes. Mound the salad on 4 large plates. Place the shrimp on top and serve.

Cook's Note: This makes a great appetizer. For an entrée portion prepare 2 boxes of SeaPak Jumbo Butterfly Shrimp.

Recipe courtesy of the Food Network Kitchens.

From Randall R: I use a pizza stone to get extra crispy butterfly or popcorn shimp out of the oven. Just preheat the pizza stone. Arrange shrimp in a single layer on the hot stone and bake. Be careful not to overcook.

From Jenna G: Feta cheese is great on this salad.

From Beth B: My husband doesn't like arugula so I make it with green leaf lettuce instead.

From Paige F: If serving tail-on shrimp, place a small bowl on the table for your guests to discard the tails - and add a finger bowl with slices of lemon.

From Krishna K: This recipe works equally well as a side salad or appetizer salad as it does for a main dish.

Ingredients

1 package (9 oz) SeaPak® Jumbo Butterfly Shrimp or SeaPak® Italian Garlic Shrimp

2 cups ripe grape tomatoes, halved

1 cup fresh corn kernels, cooked (from 2 ears)

3 tbs extra-virgin olive oil

1 tbs white wine vinegar 1 bunch arugula, trimmed, washed and dried

1/3 cup fresh basil leaves, torn

1 tsp kosher salt Freshly ground black pepper

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