Grilled Shrimp with Cherokee and Oxheart Tomato Tartare

1. 1

   Cut all tomatoes into 1/3-inch cubes; place in large bowl.

2. 2

   Add 1 teaspoon fleur de sel; toss.

3. 3

   Let stand 15 minutes.

4. 4

   Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often.

5. 5

   Transfer tomatoes to medium bowl; stir in chopped basil, 1 tablespoon olive oil, garlic, and shallot.

6. 6

   Season with fleur de sel and ground black pepper.

7. 7

   Line six 3/4-cup ramekins or custard cups with plastic wrap, leaving long overhang.

8. 8

   Fill each ramekin with scant 1/2 cup tomato mixture; press to compact.

9. 9

   Cover with plastic overhang, pressing firmly.

10. 10

    DO AHEAD: Can be made 2 hours ahead.

11. 11

    Let stand at room temperature.

12. 12

    Prepare barbecue (medium-high heat).

13. 13

    Open up plastic wrap on ramekins.

14. 14

    Invert 1 ramekin onto each of 6 plates, releasing tomato mixture.

15. 15

    Brush shrimp with olive oil; sprinkle with fleur de sel and pepper.

16. 16

    Grill shrimp, shell side down, 1 1/2 minutes.

17. 17

    Turn shrimp over and grill just until opaque in center, about 1 1/2 minutes longer.

18. 18

    Arrange 2 shrimp halves atop tomatoes on each plate.

19. 19

    Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.