Roasted Shrimp and Tomato Salad Courtesy Hoffman Media Roasting adds complexity to both the shrimp and the tomatoes in this tasty salad. Cook/Prep Time: 20 MinutesServings: 4 Ingredients Shrimp 3/4 lb. peeled and deveined large fresh shrimp 1 cup grape tomatoes 1 1/2 tsp. olive oil 1/4 tsp. seasoned salt 1/4 tsp. ground black pepper 1 (6 oz.) package baby spinach 1/4 cup crumbled feta cheese Shallot-Tarragon Vinaigrette 1/4 cup white wine vinegar 2 2/3 Tbsp. extra-virgin olive oil 2 Tbsp. minced shallot 3/4 Tbsp. whole grain mustard 1 tsp. minced fresh tarragon 1 tsp. honey 1/2 tsp. salt 1/3 tsp. ground black pepper Directions Shrimp Preheat oven to 425°. Place shrimp and tomatoes on a large rimmed baking sheet. Add olive oil, seasoned salt, and pepper; toss to coat. Roast until shrimp are pink and firm and tomatoes have burst, about 10 minutes. Serve shrimp over spinach topped with Shallot-Tarragon Vinaigrette and feta. Shallot-Tarragon Vinaigrette In a medium bowl, whisk together vinegar, olive oil, shallot, mustard, tarragon, honey, salt, and pepper until well combined. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!