Description
Great recipe!
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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, & honey until mixture is light green & smooth. Cut tomatoes in 1/2" cubes. Coarsely chop onions & basil. Combine tomatoes, onions, & chopped basil in large bowl; season mixture with balsamic vinegar, 1 c. olive oil, salt, & pepper. Brush bread slices with 1/4 c. olive oil & grill until brown on both sides. Rub with garlic cloves & put on a serving plate. Toss watercress or arugula with 1/2 of the sweet basil-mustard mixture & put on top of the bread slices. Arrange tomato salad on top of the bread slices. Salt shrimp lightly & barbecue. Arrange 2 shrimp on top of each slice of bread, & drizzle the remaining sweet basil mixture on top of the shrimp.
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Ingredients
 16 large shrimp, peeled and de-veined
1 T chopped thyme
11/2 c. + 1/3 c. olive oil
8 basil leaves
4 T Dijon mustard
1 T 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
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