Caprese Shrimp Salad Recipe

Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.

Place cherry tomatoes on the prepared baking sheet cut side up; sprinkle with sugar and oregano.

Bake in the preheated oven until completely wilted about 1 hour.

Meanwhile combine celery carrot onion peppercorns and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain peel and chop shrimp.

Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.

Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color about 3 minutes.

Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil salt and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.