Summer Shrimp Salad


1 lb raw shrimp, peeled and deveined, tail on
1/4 c extra-virgin olive oil
8 fresh thyme sprigs
3 cloves garlic, minced or crushed
1/4 tsp salt
1/4 tsp pepper
1/4 c fresh lemon juice
1 English cucumber, diced
3 large heirloom tomatoes, chopped
1/2 c chopped fresh basil


Preheat oven to 350 degrees.
Toss shrimp with thyme and garlic and oil. Sprinkle with salt and pepper. Spread on a rimmed baking sheet and bake until shrimp are pink and firm, about 8 to 10 minutes.
Transfer shrimp to a large bowl and sprinkle with lemon juice. Stir to coat.
Gently add cucumber, tomatoes and basil and stir to combine.
Arrange shrimp and vegetables on a decorative plate or in a serving bowl; serve with any remaining dressing in the mixing bowl.
Top with more basil, if desired.