I prefer to use a medley variety of cherry tomatoes because I love the variety of colors it offers but any fresh tomatoes will do just fine.
1 cup cherry tomatoes, large ones cut in half
1/8 medium sweet onion, thinly sliced
2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
3 large shrimp, peeled and deveined
1/2 cup cannellini beans, drained and rinsed
1-2 teaspoons red wine vinegar
1/2 cup baby arugula
1 tablespoon hand-torn fresh basil
1 tablespoon hand-torn flat-leaf parsley
1. Preheat oven to 425°F. Place tomatoes and onion on a baking sheet and toss with 1 teaspoon oil. Season with salt and pepper and bake for 10-15 minutes, until softened.
2. Meanwhile, heat 1 tablespoon oil in a medium sauté pan over medium heat. Season both sides of shrimp with salt and pepper and add to pan. Cook until lightly browned, about 2-3 minutes. Turn shrimp and add beans to pan. Cook for another 2-3 minutes, until shrimp are cooked through and beans are warmed.
3. In a medium bowl, combine remaining 1 tablespoon oil with vinegar and season with salt and pepper. Add arugula, basil and parsley and gently toss to combine.
4. Place cherry mixture on bottom of a serving plate, followed by beans. Add arugula mixture and top with shrimp. Serve warm.