Bruschetta Gamberetto Caprese

Bravo! Cucina Italiana Recipe

Italian sandwich bread
olive oil with garlic and herbs

1 pound shrimp with tail off (21-25 count)
1 ounce olive oil
2 teaspoons garlic, chopped
salt and pepper, to taste

Bread: Brush bread on both sides. Grill until golden brown. Set aside.

Shrimp: Heat olive oil in large saute pan. Add shrimp, garlic, salt and pepper. Cook until shrimp are pink. Cool.

4 halves bruschetta bread
1/3 cup red tomatoes, diced
1/3 cup yellow tomatoes, diced
1/4 cup shrimp, diced
2 tablespoons red onion, diced
1 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon basil, julienned
1 tablespoon fresh cilantro Leaves
pinch salt and pepper
drizzle olive oil
1/2 teaspoon parmesan cheese
4 turns fresh ground black pepper

To Assemble: Shingle bread on plate. Combine tomatoes, shrimp, red onion, 1/2 ounce olive oil, basil, cilantro and salt and pepper in a mixing bowl. Mix well and pile relish on the center of the bread.
Drizzle with olive oil. Garnish with cheese and black pepper.

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