Bruschetta With Grilled Shrimp And Sweet Basil Mustard Recipe

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Servings: 1



  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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