Sautéed Shrimp with Horseradish Tomato Vinaigrette

Ingredients

• 1 1/2 lb shrimp, peeled and deveined

• 1 Tbsp extra virgin olive oil

Horseradish Tomato Vinaigrette

• 1/2 cup peeled and diced tomatoes

• 3 Tbsp prepared horseradish

• 1 Tbsp champagne vinegar

• 1/2 tsp sea salt

• 1 1/2 Tbsp minced shallots

• 1 Tbsp water

• 2 Tbsp extra virgin olive oil

Instructions

1. Place all ingredients for vinaigrette in a blender container except for olive oil. Puree until smooth. While machine is running, add olive oil in a slow stream until blended.

2. In a large sauté pan, heat olive oil over medium heat. Add shrimp and sauté until just pink. Do not overcook. Serve 3 ounces cooked shrimp with 2 tablespoons sauce.