Peppery, Tangy Corn Salad
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Tangy Tomato Shrimp
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 large yellow onion, sliced into 8 wedges and separated
- 4 medium ripe tomatoes, each cut into 8 wedges
- 3 cloves garlic, minced (1 tablespoon)
- 2 to 2½ pounds unpeeled medium (36/40 count) shrimp, deveined
- 1½ teaspoons salt
- ¼ cup ketchup
- 2 tablespoons sugar
- ½ cup rice vinegar
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