- 3.5 oz shrimp
- 3.5 oz variety tomatoes
- 2 lemons
- 1/4 cup organic vegetable broth
- Cut an x in the top of each tomato and put tomatoes in a grill pan and cook till opened and blackened
- squeeze a lemon on shrimp, season with a little no 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.