Cut the tomatoes in halves and season with extra virgin olive oil and salt, drain out the tomato juice and save to be used to prepare the dressing.
Cut the red onion into thin slices and put them in a bowl of water for 30 minutes to remove the bitterness.
Slice the celery stalk using a potato peeler to create really thin slices, then put them in a bowl filled with cold water and some orange juice to prevent it from getting oxidated.
Clean and de-vein the shrimps removing the head, the tail and the shell, you can keep those to prepare a bisque.
Boil some water with the black pepper kernels and the orange zest, cook the shrimps for 1 minute and then let them cool down.
Dry the tomatoes and to saved tomato juice add some orange juice and emulsify using a fork to create a dressing, add salt to taste.
Serve putting the shrimps in the dish first, then add the Halved tomatoes, the sliced celery and the sliced onion.
Add the basil leaves.
Top with the tomato dressing and the Ponti Organic Glaze with Balsamic Vinegar of Modena P.G.I. to finish.
10 vine ripened tomatoes
6 basil leaves
Orange zest to taste
Black pepper balls to taste
½ a red onion
1 celery stalk
Orange juice to taste
Extra virgin olive oil to taste
Salt and pepper
Ponti Organic Glaze with Balsamic Vinegar of Modena P.G.I. to finish