Summer Salad with Grilled Peaches and Shrimp

Method

1. Cut the nectarines in half, remove the pit, and slice into wedges. Choose nectarines that are not too ripe and not too hard.
2. Heat a cast-iron grill pan over high heat. Grill the peach slices for a few minutes on each side until nicely marked. Set aside.
3. In a large pan, heat olive oil and add a garlic clove (skin on) and a pinch of chili. Add the peeled shrimp and cook for about 3 minutes, seasoning with salt and black pepper.
4. Pour a splash of gin over the shrimp and carefully flambé. Remove the garlic clove and any parsley stems. Let the shrimp cool slightly.
5. Slice the heart of beef tomatoes into rounds, removing the hard central core.
6. In a mixing bowl, combine the tomato slices, the cooked shrimp with their pan juices, the juice of one lemon, finely sliced red onion (half a Tropea onion), and torn fresh basil leaves. Add the grilled peach slices. Season with salt, black pepper, olive oil, and lemon zest. Toss gently and refrigerate.
7. For the cheese mousse: In a bowl, combine 300g sheep ricotta, a piece of primo sale cheese (to taste), and 2 tablespoons of stracciatella. Season with white pepper, lemon zest, and a pinch of salt. Mix vigorously or blend until smooth and creamy.
8. To serve, spread a generous layer of the cheese mousse on a plate. Create a slight well in the center. Spoon the chilled salad over the mousse, including all the juices. Garnish with fresh basil leaves.