RECIPE CREATED BY MELINA HAMMER

 

sauce
2 tbsp chopped wild bergamot or oregano leaves
2 tbsp chopped parsley
zest from 1 lemon (about 2 tbsp)
juice from 1 lemon
1 clove garlic, finely grated on a microplane 
pinch chili powder 
1/3 cup extra virgin olive oil
3/4 tsp kosher salt

assembly
12 ounces spot prawns
2 bay leaves
1 avocado
2 heirloom tomatoes, such as Cherokee Purple or Paul Robeson, cut into hearty wedges  
kosher salt
flaky salt

Prepare the prawns: add enough water to cover the spot prawns in a saucepan and bring to a simmer. Add 2 teaspoons of kosher salt and the bay leaves, stir to incorporate, then add the prawns and bring back to a simmer. Remove the pan from the heat and observe: once they turn just-opaque, transfer them to an ice bath. Leave the spot prawns in the ice bath until they are cool to the touch, then peel them and set aside (for extra bonus, save the shells in the freezer to make stock). This step can be done one day in advance.

   

To make the sauce, combine the wild bergamot (or oregano), parsley, lemon juice and zest, garlic, chili powder, olive oil, and salt in a mixing bowl, and whisk to combine. Taste and adjust seasoning as needed. The parsley above was thawed from the freezer, back when I had more parsley in the garden than I could manage. It held up well!

   

Halve the avocado and remove the pit. Scoop out its flesh, dividing it between two plates. Divide the tomato wedges and shrimp between the two, then spoon the salmoriglio over all. Scatter flaky salt onto the tomato and avocado and dive in.

   

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