Grilled Shrimp with Cherokee and Oxheart Tomato Tartare

ingredients

• 2 Giant Oxheart tomatoes (about 1 1/2 cups total)
• 2 Cherokee Purple tomatoes (about 1 1/2 cups 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 1/4 cup each), cut in half lengthwise through shell, deveined, shell still attached

directions

Cut all tomatoes into 0.333 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, garlic, and shallot. Season with fleur de sel and ground black pepper.

Line 1 2/3 quarts ramekins or custard cups with plastic wrap, leaving long overhang. Fill each ramekin with scant 1/2 cup tomato mixture, press to compact. Cover with plastic overhang, pressing firmly. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat). Open up plastic wrap on ramekins. Invert 1 ramekin onto each of 6 plates, releasing tomato mixture. Brush shrimp with olive oil, sprinkle with fleur de sel and pepper. Grill shrimp, shell side down, 1.5 minutes. Turn shrimp over and grill just until opaque in center, about 1.5 minutes longer. Arrange 2 shrimp halves atop tomatoes on each plate. Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve.