Bruschetta with grilled shrimp and sweet basil mustard

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, pure'e 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 .

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