1 shallot, finely chopped
1 small Serrano chili, seeds removed and finely chopped
2 tsp extra virgin olive oil
16 shrimp (peel and devein seafood)
Sea salt and freshly ground black pepper
16 baby tomatoes on the vine
2 tbsp Marie’s Italian Vinaigrette
4 oz mixed baby lettuce leaves
Grate the peel from the limes into a medium bowl. Add the shallot, chile and 1 tbsp of olive oil to the lime zest. Add the shrimp to the lime zest mixture and toss thoroughly to coat. Season the shrimp mixture with salt. Cover and refrigerate for 1 hour.
Preheat the oven to 375ºF. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of olive oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes or until they begin to split.
Meanwhile, heat a large heavy-based skillet or sauté pan over high heat. Add the shrimp mixture to the hot pan and sauté for about 4 minutes. Mound the lettuce leaves on 4 plates. Arrange the hot shrimp and roasted tomatoes over the salads. Drizzle some Marie’s Italian Vinaigrette over the salads and serve.