Cook the shrimp: Bring a large pot of salted water to a boil over high heat.
Add the shrimp and cook until they turn pink, about 4 to 5 minutes.
Remove from heat, drain, and let the shrimp cool.
Once cooled, peel and devein the shrimp.
Prepare the dressing: In a large bowl, whisk together the sherry vinegar or red wine vinegar, extra-virgin olive oil, salt, black pepper, and a pinch of sugar.
Add the finely chopped Spanish onion and 2 tablespoons of the chopped parsley to the dressing.
Assemble the salad: Add the cooked shrimp and coarsely chopped tomatoes to the bowl with the dressing.
Gently toss to combine, ensuring the shrimp and tomato layers remain intact.
Cover the bowl and refrigerate for at least 2 hours, stirring occasionally.
Serving: Before serving, separate the shrimp and tomato layers.
Arrange the chopped tomatoes on the bottom of a wide, shallow serving bowl.
Then, carefully place the shrimp in overlapping rows over the tomatoes.
Drizzle the reserved dressing over the shrimp.
Sprinkle the remaining 2 tablespoons of chopped parsley over the top.
Serve cold and enjoy the refreshing Andalusian flavors of this Shrimp and Tomato Delight!
Notes / Tips / Wine Advice:
Wine Advice:
A chilled glass of Spanish Albariño or a crisp Sauvignon Blanc would perfectly complement this dish.