Ingredients

2 teaspoons olive oil

2 scallions, thinly sliced

3 cloves garlic, slivered

1 pound large shrimp, shelled and deveined

2 cups halved cherry tomatoes (red and yellow)

1/4 cup chopped fresh basil

1/2 teaspoon salt

1/4 cup chopped fresh mint

Preparation

  1. In a large nonstick skillet, heat the oil over medium heat. Add the scallions and garlic, and cook until the scallions are slightly softened, about 1 minute.

  2. Add the shrimp and cook until opaque on the outside but still a bit translucent in the center, about 3 minutes. With a slotted spoon, transfer the shrimp to a plate.

  3. Add the cherry tomatoes, basil, and salt to the skillet and cook until the tomatoes are softened and begin to get juicy, about 4 minutes.

  4. Return the shrimp to the skillet. Stir until opaque throughout, about 1 minute. Stir in the mint and serve.