The Recipe

Grilled Shrimp with Cherokee and Oxheart Tomato Tartare

Name: Grilled Shrimp with Cherokee and Oxheart Tomato Tartare
Yield: Makes 6 servings
Ingredients: 2 Cherokee Purple tomatoes (about 12 ounces total); 2 tablespoons extra-virgin olive oil (preferably Ligurian), divided, plus additional for brushing; 1 garlic clove, minced; 1 teaspoon fleur de sel or coarse kosher salt plus additional for sprinkling; 2 tablespoons coarsely chopped fresh opal or green basil plus additional whole leaves for garnish; 1 teaspoon minced shallot; 6 uncooked unpeeled jumbo shrimp (about 2 ounces each), cut in half lengthwise through shell, deveined, shell still attached; 2 Giant Oxheart tomatoes (about 12 ounces total)

COOK TIME : a few secondsPREP TIME : a few seconds

From Epicurious

Grilled Shrimp with Cherokee and Oxheart Tomato Tartare

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Ingredients

DESCRIPTION

Find the recipe for Grilled Shrimp with Cherokee and Oxheart Tomato Tartare and other tomato recipes at Epicurious.com

INGREDIENTS

2 Cherokee Purple tomatoes (about 12 ounces total)
2 tablespoons extra-virgin olive oil (preferably Ligurian), divided, plus additional for brushing
1 garlic clove, minced
1 teaspoon fleur de sel or coarse kosher salt plus additional for sprinkling
2 tablespoons coarsely chopped fresh opal or green basil plus additional whole leaves for garnish
1 teaspoon minced shallot
6 uncooked unpeeled jumbo shrimp (about 2 ounces each), cut in half lengthwise through shell, deveined, shell still attached
2 Giant Oxheart tomatoes (about 12 ounces total)

DIRECTIONS

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NUTRITION