Summer Tomatoes

We are coming to the end of summer and now is the season for tomatoes grown locally.
Try my fabulous Grilled Shrimp and Heirloom Tomato Salad before summer comes to a close.

Grilled Shrimp Salad with Heirloom Tomatoes
Serves 4

Ingredients
1 1/2 pounds large shrimp, peeled, deveined
5 Tb. lime juice
1/3 cup olive oil
2 tsp. ground cumin
1 small jalapeno, seeded, minced
6 Tb. cilantro, chopped
1/4 tsp. salt
3 large Heirloom tomatoes mixed colors, diced
1 shallot, minced
1/4 cup basil, chopped
3 Tb. balsamic vinegar
1/3 cup olive oil
salt and pepper to taste
6 cups mixed greens
1 half of a small papaya, peeled, diced

Procedure
1. Combine the shrimp with the lime, olive oil, cumin, jalapeno, cilantro and salt in a medium bowl. Toss, and allow to sit at room temperature for one hour or refrigerate for two hours.
2. Combine the tomatoes, shallot, basil, balsamic, olive oil, salt and pepper in a large bowl. Allow to sit while you grill the shrimp.
3. Heat a grill pan until hot. Remove the shrimp from the marinade and grill until pink and curled, about 3 to 4 minutes on each side. Transfer to a plate.
4. Toss the mixed greens with the tomatoes. Taste for seasoning.
5. Place the greens on serving plates, divide the shrimp between the plates and top each serving with the diced papaya.