Seared Shrimp

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James Beard


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½ cup chopped flat-leaf parsley

½ cup chopped tarragon

¼ 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

½ cup extra virgin olive oil

Juice of 1 lemon

½ teaspoon red wine vinegar

Kosher salt and freshly ground black pepper to taste

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

½ cup basil leaves, washed and dried

1 orange, halved

Extra virgin olive oil, optional

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