| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Gma3 | 1 | Servings | |
INGREDIENTS
| 16 | Shrimp, peeled and deveined | |
| 1 | T | Chopped thyme |
| 1 1/2 | c | Plus 1/3 cup olive oil |
| 8 | Basil leaves | |
| 4 | T | Dijon mustard |
| 1 | T | Honey |
| 3 | Tomatoes, about 6 ounce | |
| each | ||
| 1 | Onion | |
| 1 | Sweet basil | |
| 1/2 | c | Balsamic vinegar |
| 8 | Sourdough bread, 1/2" | |
| thick | ||
| 2 | Cloves garlic | |
| Salt and pepper | ||
| 1 | Watercress or arugula | |
| 8 | Skewers, rosemary or wood | |
| soaked in water |
INSTRUCTIONS
Marinate shrimp with thyme, pepper, and 1/4 cup 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 cup 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 cup olive oil, salt, and pepper. Brush bread slices with 1/4 cup 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. Copyright 1994 by Wolfgang Puck. Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
A Message from our Provider:
“God weeps for you”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4491
Calories From Fat: 2939
Total Fat: 332.9g
Cholesterol: 141.1mg
Sodium: 2103.4mg
Potassium: 2420mg
Carbohydrates: 324.7g
Fiber: 27.7g
Sugar: 51.5g
Protein: 62.3g