Grilled Prawns with Cherokee and Oxheart Tomato Tartare

Ingredients for Grilled Prawns with Cherokee and Oxheart Tomato Tartare

• 2 Giant Oxheart tomatoes (about 350g total)

• 2 Cherokee Purple tomatoes (about 350g total)

• 1 teaspoon fleur de sel or coarse kosher salt plus additional for sprinkling

• 2 tablespoons coarsely chopped fresh opal or green basil plus additional whole leaves for garnish

• 2 tablespoons extra-virgin olive oil (preferably Ligurian), divided, plus additional for brushing

• 1 dente de alho, picado

• 1 colher de chá de chalota picada

• 6 uncooked unpeeled jumbo prawns (about 60g each), cut in half lengthwise through shell, deveined, shell still attached

Cut all tomatoes into 1/3-inch cubes; place in large bowl. Add 1 teaspoon fleur de sel; toss. Let stand 15 minutes. Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often. 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.

Line six 3/4-cup ramekins or custard cups with plastic wrap, leaving long overhang. Fill each ramekin with scant 120ml tomato mixture; press to compact. Cover with plastic overhang, pressing firmly. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat). Open up plastic wrap on ramekins. Invert 1 ramekin onto each of 6 plates, releasing tomato mixture. Brush prawns with olive oil; sprinkle with fleur de sel and pepper. Grill prawns, shell side down, 1 1/2 minutes. Turn prawns over and grill just until opaque in centre, about 1 1/2 minutes longer. Arrange 2 prawns halves atop tomatoes on each plate. Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve.

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