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

A light summer recipe from Compère Lapin in New Orleans

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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

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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