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

A light summer recipe from Compère Lapin in New Orleans



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