ALAIN AND ARLENE SAILHAC’S SHRIMP AND HEIRLOOM TOMATO SALAD

    “Our friends love this salad.”

Serves 4

     24 Shrimp in their shells - 16-20 size - head and tail left on

     touch of olive oil - more if  people have a big appetite

     Saute the shrimp in very hot oil, 3 minutes on a side in a 12 "saute pan so they are lightly colored on both sides, season with  sea salt and pepper. Set aside in the saute pan while you make the tomato compote.

HEIRLOOM TOMATO SALAD

      4 heirloom tomatoes (different colors if possible) and very ripe
      coarse sea salt, freshly ground pepper
      1 garlic clove
      1 jalepeño (optional)
      1 bunch of basil

      Peel the ripest tomatoes in the market, cut in small pieces, season with salt, pepper, one small clove of fresh crushed garlic, chopped jalepeño if you like, a big bunch of chopped basil, toss with good extra virgin olive oil. Put the shrimp around a plate and the tomato compote in the center. Serve cold rosé wine and voila!

      "Don't forget to put a big bowl in the center of the table for shells. Alain says if you are among friends reserve the shells  crush them, freeze them and  when you make a fish soup this give a great flavor."

      Alain Sailhac is VP Emeritus of the French Culinary Institute. Arlene Feltman Sailhac is director of De Gustibus at Macy’s.

www.degustibusinc.com

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