Shrimp Scampi and Tomatoes

From the Kitchen of Chef Robert Lewis

A light and refreshing meal any time of the year!


What You’ll Need:

 1 large tomato

2 ounces feta cheese

4-5 sprigs fresh basil

4 tablespoon virgin olive oil

1 pound fresh or cooked shrimp

1 teaspoon olive oil

1 clove of garlic, minced

1/4 teaspoon freshly ground black pepper to taste

1 slice of lime (optional)



Wash the tomatoes and slice them crosswise into small slices, around 1/2-inch thick.

Arrange 4 tomato slices on a large salad plate. Sprinkle the feta cheese on top of each tomato.

Cut the fresh basil leaves into thin strips and sprinkle on top of the tomatoes.

Cook the shrimp in a nonstick pan, preheated and coated in olive oil. Add the garlic halfway through and saute until done. This will take about 3 minutes for cooked shrimp and 5-6 minutes for raw shrimp.

Place the cooked shrimp on top of the tomatoes. Generously drizzle the garlic and olive oil mixture over the top. For a final touch, garnish with a dash of pepper and a squeeze of fresh lime juice.


Nutritional Information:

Serving size: 4

Calories: 57, Fat: 6g, Carbohydrates: 1.5, Sugar: .5g, Fiber: 0.5g, Protein: 1g


For more delicious and nutritious recipes from Chef Lewis, visit




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