Total Time
20mins
Prep 15 mins
Cook 5 mins

This is an elegant and extremely tasty appetizer.The aioli can be made the day before and refrigerated until needed.

Ingredients Nutrition

Directions

  1. AIOLI.
  2. Mix all ingredients in a food processor until smooth and put in a squeeze bottle.
  3. TOMATOES.
  4. Place flour and cornmeal in bowl and mix.
  5. .Place tpmato slices in milk and dredge in flour mix.
  6. Heat oil in heavy skillet, when hot remove tomatoes from mix and shake off excess. Fry slices until nicely brown on both sides.
  7. Remove and keep warm.
  8. SHRIMP.
  9. Heat butter and oil in a pan. When butter foams, add shrimp and cook until pink.
  10. Add garlic and lemon juice and season with salt and pepper. Toss well and cook for one minute.
  11. ASSEMBLY.
  12. Place 2 tomatoes in the middle of each plate. Place 3 shrimp with tails overlapping against tomatoes on each plate. Making a side to side motion, streak shrimp and tomatoes with aioli and garnish with a small bundle of baby greens and chopped parsley.

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