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
Description
Whether You Use Oxhearts Or Pineapple, Cherokees Or Rose De Berne, The Key With These Tomatoes Is Color Contrast.
Bon Appetit Magazine
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