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1
Preheat oven to 425F.
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2
Spray baking pan with cooking spray (if using).
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3
Line eight slices of beefsteak tomato on the pan.
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4
Using one teaspoon of the Hidden Valley Original Ranch Seasoning Mix, sprinkle over the tops of the tomato slices to season.
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5
In a medium skillet, add one tablespoon of olive oil.
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6
Add the shallot and cook for three minutes until softened.
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7
Add the spinach and one teaspoon of the Hidden Valley Original Ranch Seasoning Mix.
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8
Wilt for 30 seconds and immediately remove the vegetables from the pan.
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9
Toss 2 1/2 tablespoons of the Hidden Valley Original Ranch Seasoning Mix with the shrimp.
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10
Add 1/2 tablespoon of the olive oil to the pan along with the shrimp.
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11
Saute for only about a minute until the shrimp begins to turn pink (as you are finishing them in the oven); remove the shrimp and deglaze the pan with the lemon juice.
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12
In a small bowl, add the Panko and the rest of the Hidden Valley Original Ranch Seasoning Mix along with the rest of the olive oil.
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13
Toss until the bread crumbs are coated.
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14
Add the juices from the saute pan and mix well.
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15
Top tomatoes with the shallot/spinach, evenly divided; top each tomato slice with two shrimp.
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16
Evenly distribute the bread crumb mixture between the tomatoes.
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17
Bake for four minutes.
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18
Turn on broiler.
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19
Broil for one minute (more or less) until the bread crumbs are browned to your liking.
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20
Top with fresh chives.
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21
Serve immediately.
