Shrimp and avocado, what a great combination! But not just these two. Here there is a fragrant basil tomato water and sprinkled sumac that just takes this classic combination somewhere even better.
Grill or pan-fry the shrimps to your liking. I like them juicy, so on the proper heat 2 minutes on each side is more than enough for me. I also like them crusty so I have a habit of oiling and salting them before they hit the grill/pan. Lastly, I like to use some butter here, it complements this protein so perfectly!
For the tomato water blitz well:
Ripe tomatoes, around 1 kg
Basil leaves, 1 well-packed cup
Salt, at least 1,5 tsp
Place in the fridge to drain for at least 5 hours but preferably overnight, through a strainer lined with muslin, or a very fine metallic one, and do not interact with it in any way. Leave it to drop slowly and clearly through the sieve. This is what I do when I have over ripe tomatoes, and it really does pay off. It will keep in the fridge a few days easily in a glass jar.
Serve the avocado mingled with the shrimp, dress them with this fragrant water, and sprinkle them with:
Sea salt flakes
Garnish with a few fresh: