Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tsp (6g) coarse sea salt
  • 2 cups (300g) cherry tomatoes, halved
  • 1 large (200g) English cucumber, diced
  • ½ cup (75g) red onion, finely minced
  • ¼ cup (15g) fresh Italian parsley, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 clove (5g) garlic, minced
  • ½ tsp (3g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Halve the tomatoes and dice the cucumber. Place them in a colander with a pinch of salt for 5 minutes to drain excess water.
  2. Bring a pot of salted water to a rolling boil. Drop in the shrimp and cook for 2–3 minutes until they turn opaque and form a 'C' shape. Immediately remove with a slotted spoon and plunge into an ice bath or rinse under ice-cold water.
  3. In a small bowl or jar, whisk together the garlic, balsamic vinegar, oregano, salt, and pepper. Slowly stream in the olive oil while whisking vigorously until the dressing is cohesive and glossy.
  4. Combine the chilled shrimp, drained tomatoes, cucumbers, and red onion in a large bowl. Pour the vinaigrette over the top and gently fold in the fresh parsley. Toss lightly to combine.