| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Gma3 |
1 |
servings |
INGREDIENTS
| 16 |
lg |
Shrimp; peeled and deveined |
| 1 |
tb |
Chopped thyme |
| 1 1/2 |
c |
Plus 1/3 cup olive oil |
| 8 |
|
Basil leaves |
| 4 |
tb |
Dijon mustard |
| 1 |
tb |
Honey |
| 3 |
|
Tomatoes; (about 6 ounce each) |
| 1 |
sm |
Onion |
| 1 |
bn |
Sweet basil |
| 1/2 |
c |
Balsamic vinegar |
| 8 |
sl |
Sourdough bread; (1/2" thick) |
| 2 |
|
Cloves garlic |
|
|
Salt and pepper |
| 1 |
bn |
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.
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