Ingredients
1/3
cup olive oil
2
tablespoons red wine vinegar
2
tablespoons sugar
1
teaspoon Dijon mustard
1
clove garlic, finely chopped
3
medium tomatoes, seeded, chopped (1 1/2 cups)
2
cloves garlic, finely chopped
3
tablespoons chopped fresh basil leaves
2
tablespoons small capers, drained
1/2
teaspoon salt
1/2
teaspoon pepper
24
medium cooked shrimp (thawed if frozen), peeled, deveined (tail shells removed)
8
fresh basil leaves, sliced
Preparation
In small bowl, beat vinaigrette ingredients with whisk until smooth.
In medium bowl, mix tomato relish ingredients.
To serve, divide tomato relish evenly among 8 martini glasses. Top each with 3 shrimp. Spoon about 1 tablespoon vinaigrette over each. Garnish with sliced basil leaves.
