Here's a recipe for a low-carb shrimp and tomato salad with basil vinaigrette:
Ingredients:
1 lb cooked shrimp, peeled and deveined
2 cups cherry tomatoes, halved
1 small red onion, thinly sliced
1/4 cup fresh basil leaves, chopped
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
Salt and pepper to taste
Instructions:
In a large mixing bowl, combine the cooked shrimp, cherry tomatoes, and red onion.
In a separate mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
Pour the basil vinaigrette over the shrimp and tomato mixture and toss until evenly coated.
Top the salad with chopped basil leaves and serve.
This salad is perfect for a light lunch or dinner and is a great way to incorporate low-carb ingredients into your diet. It's also easy to customize by adding additional vegetables or substituting the shrimp for another protein source like chicken or tofu. Enjoy!