Grilled Shrimp with Cherokee and Oxheart Tomato Tartare

Ingredients

• 2 tablespoons basil plus additional leaves fresh whole green coarsely chopped for garnish
• 1 teaspoon coarse kosher salt plus additional for sprinkling
• 1  garlic clove minced
• 12 ounces shrimp deveined uncooked unpeeled cut in half lengthwise through shell, , shell still attached
• 2 tablespoons olive oil extra-virgin divided for brushing (preferably Ligurian)
• 1 teaspoon shallots minced
• 2  giant oxheart tomatoes 

Equipment

• bowl
• sieve
• plastic wrap
• ramekin
• grill

Directions

1. Cut all tomatoes into 1/3-inch cubes; place in large bowl.
2. Add 1 teaspoon fleur de sel; toss.
3. Let stand 15 minutes.
4. Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often.
5. Transfer tomatoes to medium bowl; stir in chopped basil, 1 tablespoon olive oil, garlic, and shallot. Season with fleur de sel and ground black pepper.
6. Line six 3/4-cup ramekins or custard cups with plastic wrap, leaving long overhang. Fill each ramekin with scant 1/2 cup tomato mixture; press to compact. Cover with plastic overhang, pressing firmly. DO AHEAD: Can be made 2 hours ahead.
7. Let stand at room temperature.
8. Prepare barbecue (medium-high heat). Open up plastic wrap on ramekins. Invert 1 ramekin onto each of 6 plates, releasing tomato mixture.
9. Brush shrimp with olive oil; sprinkle with fleur de sel and pepper. Grill shrimp, shell side down, 1 1/2 minutes. Turn shrimp over and grill just until opaque in center, about 1 1/2 minutes longer. Arrange 2 shrimp halves atop tomatoes on each plate.
10. Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve.