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

If Oxhearts Aren't Available, Try Pineapple Tomatoes; Instead Of Cherokees, Use Rose De Berne. Go For Color Contrast.

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