Grilled Gulf Shrimp with Heirloom Tomatoes Salad by Chef Nina Compton

Grilled Gulf Shrimp with Heirloom Tomatoes Salad

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

Buttermilk Dressing

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

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.