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Bruschetta w/ Grilled Shrimp




Source of Recipe


From Wolfgang Puck


List of Ingredients




16 large shrimp, peeled and deveined
1 tbsp. chopped thyme
11/2 c. plus 1/3 c. olive oil
8 basil leaves
4 tbsps. Dijon mustard
1 tbsp. honey
3 tomatoes (about 6 oz. each)
1 small onion
1 bunch sweet basil
1/2 c. balsamic vinegar
8 slices sourdough bread (1/2" thick)
2 cloves garlic
salt and pepper
1 bunch watercress or arugula
8 skewers (rosemary or wood), soaked in water


Recipe



Marinate shrimp with thyme, pepper, and 1/4 c. olive oil. Skewer shrimp (2 on each skewer), cover with foil, and keep refrigerated until ready to cook.

In a blender, puree basil leaves with 1/3 c. olive oil, Dijon mustard, and honey until mixture is light green and smooth.

Cut tomatoes into 1/2" cubes. Coarsely chop onions and basil. Combine tomatoes, onions, and chopped basil in large bowl; season mixture with balsamic vinegar, 1 c. olive oil, salt, and pepper.

Brush bread slices with 1/4 c. olive oil and grill until brown on both sides. Rub with garlic cloves and place on a serving plate.

Toss watercress or arugula with 1/2 of the sweet basil-mustard mixture and place on top of the bread slices. Arrange tomato salad on top of the bread slices.

Salt shrimp lightly and barbecue. Arrange 2 shrimp on top of each slice of bread, and drizzle the remaining sweet basil mixture on top of the shrimp.