Seared Shrimp with Salsa Verde

Salsa Verde:

• 1/2 cup chopped flat-leaf parsley
• 1/2 cup chopped tarragon
• 1/4 cup chopped cilantro
• 3 tablespoons capers, drained and coarsely chopped
• 15 cornichons or gherkins, finely chopped
• 1 clove garlic, peeled and minced
• 2 tablespoons whole grain mustard
• 1 tablespoon smooth Dijon mustard
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon
• 1/2 teaspoon red wine vinegar
• Kosher salt and freshly ground black pepper to taste

Shrimp and Tomatoes:

• 1 tablespoon canola oil
• 12 large, preferably domestic shrimp, peeled and de-veined
• 2 large and 5 small Heirloom tomatoes, washed, cored and cut in half or in thick slices, depending on their size
• Sea salt to taste
• Freshly ground black pepper to taste
• 1 lemon, halved
• 1/2 cup basil leaves, washed and dried
• 1 orange, halved
• Extra virgin olive oil, optional

To prepare the salsa verde, combine the parsley, tarragon, cilantro, capers, cornichons, garlic, whole grain mustard, and Dijon mustard in a large bowl. Add the olive oil, lemon juice, and vinegar, and whisk to blend. Season to taste with salt and pepper.

To make the shrimp, heat canola oil in a large sauté pan over medium-high heat. Season shrimp on both sides with salt and pepper. When the oil begins to smoke, carefully arrange the shrimp in the pan in a single layer. Cook until slightly pink but still translucent in the center, about 2 minutes per side. Transfer to a bowl and toss with two tablespoons of the salsa verde.

To plate, distribute the remaining salsa verde on each of 4 dinner plates. Arrange a few of the tomatoes on top of the salsa. Season the tomatoes with the sea salt and black pepper, and squeeze a few drops of lemon juice on each. Top with 3 shrimp per plate. Finish the dish with a squeeze of orange, and a few basil leaves. You can also add a drizzle of olive oil, if desired.