"We take elements like smoked tomato, ginger and chiltepin chiles, and nestle that under a blanket of crispy shallots, garlic and an herb mixture made with mint, basil and cilantro, before finishing the plate with a squeeze of lime. My perfect bite is made by opening the fluffy hearth naan bread into a pocket and spooning the salad and bubbling shrimp inside. Using the extra hearth bread to sop up the garlicky butter is also absolutely crucial.” - Chef Danny Grant