Cut all tomatoes into quarters, place red in one bowl and yellow in another. Add 1/2 tablespoon of salt to each bowl and toss. Let stand 15 minutes. Transfer tomatoes to strainer set over large bowl, let stand 45 minutes to drain , tossing the mixture often. Transfer tomatoes to 2 medium bowl, stir in chopped basil, 1 tablespoon olive oil, garlic, and shallot. Season salt and black pepper to taste. Set aside.
Prepare grill (medium-high heat). Brush shrimp with olive oil; sprinkle with kosher salt and pepper. Grill shrimp for1 1/2 minutes. Turn shrimp over and grill just until opaque in center, about 1 1/2 minutes longer.
Place roasted red peppers, sherry vinegar and grape seed oil in a blender and pulse until smooth
Place equal amounts of the tomato mixture in 4 bowls, crisscross 2 shrimp over the top of each bowl and drizzle the mixture with the red chile oil
Serve over greens such as arugula or spinach or over your favorite pasta
Garnish with shredded parmesanBack to Recipes