Grilled Shrimp with Cherokee and Oxheart Tomato Tartare

Ingredients

• 2 tablespoons extra-virgin olive oil (preferably Ligurian)
• 6 uncooked unpeeled jumbo shrimp, cut in half lengthwise through shell, deveined, shell still attached
• 1 garlic clove
• fresh basil leaves
• 2 tablespoons fresh opal or green basil
• 1 teaspoon fleur de sel or coarse kosher salt
• 2 Cherokee Purple tomatoes (about 12 ounces total)
• + 2 more ingredients
• • 2 Giant Oxheart tomatoes
  • 1 teaspoon shallot

Cut all tomatoes into 1/3-inch cubes; place in large bowl. Add 1 teaspoon fleur de sel; toss. Let stand 15 minutes. Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often. Transfer tomatoes to medium bowl; stir in chopped basil, 1 tablespoon olive oil...

View full recipe at Epicurious