Light summer dish with roasted tomatoes, buttery pan-seared shrimp, and a ginger-miso dressing.
Preheat the oven to 425 degrees Fahrenheit.
In a small bowl, whisk together the olive oil, rice vinegar, sesame oil, honey, miso, garlic, ginger, lime zest, and lime juice. Season with a pinch of kosher salt and ground black pepper.
Spread the cherry tomatoes out on a large rimmed baking dish. Pour 1/4 cup of the dressing onto the tomatoes and toss to coat. Place in the oven and bake for about 20 minutes, or until the tomatoes are tender and just starting to burst.
Meanwhile, bring a large pot of water to a boil. Add the soba noodles and cook according to package directions (usually no more than 5 minutes). Drain well and place in a large bowl. Pour the remaining dressing over the noodles and toss to combine. Set aside until everything else is done.
When the tomatoes are done roasting, add them & any accumulated pan juices to the bowl with the soba noodles. Add the green onion and sesame seeds, then toss again to combine.
In a large skillet, melt the butter over medium-high heat. Season the shrimp with kosher salt and ground black pepper, then add to the skillet, taking care to spread them out evenly. Avoid over crowding the pan. You can cook them in 2 batches if they do not fit in your pan in one layer.
Let the shrimp cook for about 3 minutes on each side, then immediately remove from the pan and onto a plate. Drizzle with fresh lemon juice.
Scoop portions of the soba noodles into individual serving bowls, and top each portion with 6 shrimp. Sprinkle with extra sesame seeds if desired, and serve right away.