Recipe from: Roma-therapy (http://www.roma-therapy.com/)
Use a cast-iron skillet to get the tomatoes caramelized and a nonstick skillet for the shrimp. Shrimp are usually graded in numbers per pound, and for this recipe size 16/20 works great.
- 2 medium Lemon Boy tomatoes
- 2 medium Brandywine tomatoes
- Kosher salt
- Black pepper
- 4 tablespoons canola oil
- 16 large shrimp, peeled, cleaned and deveined
- 1 teaspoon sugar
- Fresh parsley, chopped
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- Slice tomatoes in half and sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Let stand for 10 minutes, then pat dry with a paper towel.
- Add 2 tablespoons of the oil to a cast-iron skillet and heat until very hot. Place tomatoes cut side down in the skillet and cook 5-7 minutes until a caramelized color develops. Remove tomatoes with a spatula (taking care to avoid tearing the caramelized surface of the tomato). Set tomatoes aside.
- Toss the shrimp with 1 tablespoon salt, 1 teaspoon pepper and sugar.
- Heat the remaining 2 tablespoons oil in a nonstick skillet over medium-high heat. Carefully add shrimp and cook about 2 minutes, then turn and cook 1 additional minute. Remove shrimp from heat, cover and let rest for 1 minute. The shrimp are done when pink-orange and slightly opaque in center.
- Top each tomato with two shrimp. Finish off with a squeeze of lemon and a little fresh parsley and serve.