1 quart grape tomatoes, halved
2 teaspoons kosher salt
1 tablespoon balsamic vinegar glaze
1 tablespoon horseradish
1 pound large raw shrimp, peeled and deveined
Salt and ground black pepper
Heat the oven to 400 degrees.
Set the halved grape tomatoes in a colander and sprinkle with the salt. Toss together and let sit over a bowl or in the sink to drain for 20 minutes.
After the tomatoes have drained, spread them on a rimmed baking sheet and drizzle with the balsamic glaze. Roast for 15 minutes. Stir the horseradish and the shrimp into the tomatoes on the baking sheet, then return to the oven and roast for another 5-7 minutes. Season with salt and pepper. Can be served on individual spoons or in a wide, shallow bowl with toothpicks.
Nutrition values per serving: 70 calories, 1 g fat (0 g saturated), 3 g carbohydrate, 1 g fiber, 2 g sugar, 12 g protein, 85 mg cholesterol, 210 mg sodium.
Alison Ladman for The Associated Press