Chef Robert’s Shrimp Scampi

Wash and slice tomatoes crosswise into ¼ inch-thick slices. Arrange the tomato slices on four individual salad plates. If you’d like, you can choose to plate this dish on a serving platter, rather than on individual plates. Set the plate(s) aside and prepare the shrimp.

In a large skillet, heat the olive oil on medium heat until the oil shimmers. Add garlic and sauté until fragrant and golden, about 1 minute. Be careful not to burn the garlic.

Add the shrimp and sauté until they turn pink, 2 minutes on each size or until they reach *165. For fully cooked shrimp, you will just bring it to temperature.

Divide and layer the warm shrimp on top of the tomatoes. Drizzle the remaining oil from the pan onto the plate(s). Sprinkle the Feta cheese and basil leaves. Squeeze lime juice over the tops and add a dash of cracked pepper. Serve and enjoy!