Grilled Shrimp with Cherokee and Oxheart Tomato Tartare

Grilled Shrimp with Cherokee and Oxheart Tomato Tartare
Photo by Tina Rupp

Ingredients

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

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

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