Shrimp And Vegetable Salad With Roast-Tomato Vinaigrette

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4 large heirloom tomatoes, halved

1/4 cup olive oil

6 cups fresh arugula

3 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces

3 cups fresh corn, shaved from the cob

3 cups diced red bell peppers

3 cups cherry tomatoes, halved

2 cups cooked shrimp

2 tablespoons champagne vinegar

1 tablespoon finely diced shallot

1 teaspoon fresh parsley, chopped

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