I seasoned the shrimp with salt, pepper and chili flakes, tossed them in grapeseed oil and pan-seared them with there shells on. Cooking shrimp with their shells adds a ton of flavor. I chilled them completely and then peeled them, serving them cold.
I made a cantaloupe sorbet with a hefty dose of red chili in it. The sweet chill of the cantaloupe balanced the chili really well so that the sorbet was spicy but not overwhelming.
There are 2 different sauces on the plate. One is actually a cantaloupe and yellow tomato gazpacho that I made basically the same way as the green soup in my previous post. The other sauce is a tomato orange vinaigrette made with yellow tomato juice, olive oil orange juice and white balsamic vinegar.
The cubes of cantaloupe were compressed in a vacuum bag with black pepper and chilled overnight. I topped them with some of the seeds from the tomato. I ripped this idea off of Jose Andres who does a similar thing with watermelon and tomato at his D.C. restaurant "mini-bar". And I finished the dish by sprinkling it with some Hawaiian black sea salt, togarashi chili flakes and shaved frozen orange segments.
Ecuadorian Shrimp - Ippolito's
Cantaloupe - Buzby Farm
Yellow Tomato - Three Springs