Bruschetta with Grilled Shrimp and Sweet Basil Mustard
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 Directions 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. May you have the gladness of Christmas which is hope; the spirit of Christmas which is peace; the heart of Christmas which is love. -Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
