For ➏2 tbs of wood chips
250 g cherry tomatoes, halved
pepper & salt
2 scallions, chopped
100 g sour cream
1 lime, zeste
olive oil
250 g shrimps
1 head little gem lettuce, finely chopped
Place a piece of aluminum foil on the bottom of a cooking pot. Sprinkle the wood chips over and cover again with a sheet of aluminum foil followed by a (cake) grid. Carefully place the cherry tomatoes on the rack and sprinkle with salt and pepper. Cover the cooking pot with a lid so that no smoke can escape. Place the pot on a high heat until the smoke circulation starts. Then turn the heat down and let smoke for 4 to 5 m. Carefully remove the tomatoes from the pot and let cool for a while.*
Mix the scallions with the tomatoes and spread in the glasses or jars.
Mix the sour cream with the lime zest, some olive oil, pepper and salt and mix with the shrimp. Put the shrimps on the tomatoes.
Finish with the finely chopped little gems.
Mix the scallions with the tomatoes and spread in the glasses or jars.
Mix the sour cream with the lime zest, some olive oil, pepper and salt and mix with the shrimp. Put the shrimps on the tomatoes.
Finish with the finely chopped little gems.
*Use grilled cherry tomatoes instead.
