• Bruschetta With Grilled Shrimp And Sweet Basil Mustard

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    • 16 lrg Shrimp, peeled and deveined
    • 1 Tbsp. Minced thyme
    • 1 1/2 c. Plus 1/3 c. extra virgin olive oil
    • 8 x Basil leaves
    • 4 Tbsp. Dijon mustard
    • 1 Tbsp. Honey
    • 3 x Tomatoes, (about 6 oz each)
    • 1 sm Onion
    • 1 bn Sweet basil
    • 1/2 c. Balsamic vinegar
    • 8 slc Sourdough bread, (1/2" thick)
    • 2 x Cloves garlic Salt and pepper
    • 1 bn Watercress or possibly arugula
    • 8 x Skewers, (rosemary or possibly wood), soaked in water


    1. Marinate shrimp with thyme, pepper, and 1/4 c. extra virgin olive oil. Skewer shrimp (2 on each skewer), cover with foil, and keep refrigerated till ready to cook. In a blender, pure'e basil leaves with 1/3 c. extra virgin olive oil, Dijon mustard, and honey till mix is light green and smooth. Cut tomatoes into 1/2" cubes. Coarsely chop onions and basil.
    2. Combine tomatoes, onions, and minced basil in large bowl; season mix with balsamic vinegar, 1 c. extra virgin olive oil, salt, and pepper.
    3. Brush bread slices with 1/4 c. extra virgin olive oil and grill till brown on both sides. Rub with garlic cloves and place on a serving plate.
    4. Toss watercress or possibly arugula with 1/2 of the sweet basil-mustard mix 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 mix on top of the shrimp.

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