This is a print preview of "Bruschetta With Grilled Shrimp And Sweet Basil Mustard" recipe.

Bruschetta With Grilled Shrimp And Sweet Basil Mustard Recipe
by Global Cookbook

Bruschetta With Grilled Shrimp And Sweet Basil Mustard
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  Servings: 1

Ingredients

  • 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

Directions

  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.