Recipe information
Yield
makes about 3 1/2 cups
Ingredients
Preparation
Step 1
Prepare a medium-hot fire (400°F) in a wood-fired grill. Or, if poaching the shrimp in an oven, cook the tomatoes and shallots there as well. Place them on a grate or a grill pan to mark and cook as directed.
Step 2
Combine the tomatoes, shallots, 3 tablespoons of the olive oil, salt, and the black pepper in a bowl and toss to coat. Grill the tomatoes and shallots, cut side down, for 15 minutes, or until they are softened and the skins have shriveled. Remove from the grill and spread on a baking sheet to cool to the touch. Remove the tomato skins and shallot peels, then chop the vegetables. Combine in a bowl along with any juices and set aside.
Step 3
Whisk the poaching liquid, lemon juice, and vinegar together in a bowl. Gradually whisk in the remaining 1/2 cup olive oil to make an emulsion. Stir into the tomato mixture and add salt and white pepper to taste. Stir in the chopped herbs. Set aside for 20 minutes for the flavors to come together. Serve as a dip for the shrimp.
