Chef Nina Compton
Serves 4-6
18 (u9) shrimp with heads on (Note: Marinate in some olive oil, fresh rosemary and red chili flakes)
2 pints heirloom tomatoes, rinsed and cut into half
1 lemon, zested & juiced
1 cup Japanese bread crumbs
2 cups buttermilk
¼ cup grated parmesan cheese
1 tsp black pepper
2 egg yolks
1 tsp dijon mustard
1 qt canola oil
1 garlic clove, micro-planed
1 anchovy
¼ cup Worcheshire sauce
1 lemon, zested & juiced
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Method: In a blender combine yolks, mustard, garlic, anchovy and puree until smooth. Slowly drizzle in the oil until thick. Add cheese and remaining ingredients. For shrimp: grill just before serving at 350-450 degrees for 5-7 minutes, turning the shrimp halfway through the process. Toss the cherry tomatoes halves in the dressing and top with toasted bread crumbs and serve with grilled shrimp.
