Bruschetta w/ grilled shrimp and sweet basil mustard


16 lg shrimp, peeled and deveined
1 tbsp chopped thyme
1 1/2 cup plus 1/3 cup olive oil
8 basil leaves
4 tbsp dijon mustard
1 tbsp honey
3 tomatoes (about 6 oz each)
1 sm onion
1 bunch sweet basil
1/2 cup 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

How to prepare

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, Puree 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 lg 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 c 1994 by wolfgang puck.

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