This is a pretty quick & easy thing to compose, with the roasting of the shrimp taking the most time. This is a serious crowd pleaser. I have now made it the last 2 week-ends and it was just gobbled up by guests. Our friend CoCo and her daughter-in-law Natalie first recreated this from something they had on a trip and whenever they have made it when we visit them in Portland, it is one of my very favorite things.
Spread the shrimp on a sheet pan and drizzle with extra virgin olive oil, salt & pepper. Put in a hot 400 degree oven for 7 to 9 minutes. They cook quickly, so careful not to overcook. Take off of hot sheet pan and transfer to a cutting board. When cool, cut into small bit sized pieces. Set aside.
Use your favorite chunky salsa, or make your own if you would like. We are big fans of San Juan Salsa Co. To that add a handful of chopped cilantro, several finely diced scallions and cherry tomatoes. I like the idea of yellow tomatoes to counterbalance all the red. Truly, use whatever color cherry tomato looks best. Cut them in half and add to the bowl. Salt over the tomatoes so it draws out the juices. Add in the shrimp to this mixture and squeeze a half of a lime over the shrimp. Mix all together–chunky goodness. So easy, so darn yummy. Serve with tortilla chips.