Chef Nina Compton's Grilled Gulf Shrimp with Heirloom Tomatoes Salad

Method

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 (below) and top with toasted bread crumbs and serve with grilled shrimp.

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.

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