- 3.5 ounces shrimp
- 3.5 ounces variety tomatoes
- 2 lemons
- 1/4 cup organic vegetable broth (no added sugar)
- Cut an x in the top of each tomato and put tomatoes in a grill pan. Cook till opened and blackened.
- Squeeze a lemon on shrimp. Season with a little salt and pepper.
- Add to grill pan and cook till pink.
- Add the vegetable stock and squeeze the other lemon in. Stir to deglaze all those tasty bits on the bottom of the pan.