Grilled Shrimp with Cherokee and Oxheart Tomato Tartare Recipe | Epicurious

Name: Grilled Shrimp with Cherokee and Oxheart Tomato Tartare Recipe | Epicurious
Ingredients: 2 Giant Oxheart tomatoes (about 12 ounces total); 2 Cherokee Purple tomatoes (about 12 ounces total); 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; 2 tablespoons extra-virgin olive oil (preferably Ligurian), divided, plus additional for brushing; 1 garlic clove, minced; 1 teaspoon minced shallot; 6 uncooked unpeeled jumbo shrimp (about 2 ounces each), cut in half lengthwise through shell, deveined, shell still attached

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If Oxhearts aren't available, try Pineapple tomatoes; instead of Cherokees, use Rose de Berne. Go for color contrast.

Keywords

shrimp
tomato
main
dinner
dairy free
gluten free
nut free
easy
grilling
summer
bon appétit

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Ingredients

2 Giant Oxheart tomatoes (about 12 ounces total)
2 Cherokee Purple tomatoes (about 12 ounces total)
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
2 tablespoons extra-virgin olive oil (preferably Ligurian), divided, plus additional for brushing
1 garlic clove, minced
1 teaspoon minced shallot
6 uncooked unpeeled jumbo shrimp (about 2 ounces each), cut in half lengthwise through shell, deveined, shell still attached