Cherry Tomato and Shrimp Tartare Verrines with Lemon Whipped Cream

• 2 tsp lemon zest

Preparation

1. In a bowl, mix the olive oil, balsamic vinegar, and basil. Season with salt and pepper. Set aside.
2. Wash and dice the cherry tomatoes, cucumber, and red onion.
3. Add the vegetables and shrimp to the vinaigrette. Let marinate in the fridge for at least 15 minutes.
4. Prepare the lemon whipped cream: Using a mixer or a stand mixer, whip the heavy cream at high speed with a pinch of salt and cayenne pepper until soft peaks form (be careful not to overwhip or it will turn into butter). Fold in the lemon zest. Mix gently.
5. Divide the tomato and shrimp tartare into the verrines. Add a spoonful of lemon whipped cream on top. Serve immediately.

Bon appétit!