2-3 pounds of large deveined shrimp
3 tbsp melted unsalted butter
1 tbsp extra virgin olive oil
2 cloves garlic finely chopped
3 whole cloves garlic
1/4 cup Italian parsley
2 chard tomatoes diced small
1 shallot chopped fine
1 cup white wine
Fresh Parmesan cheese
Baguette French loaf sliced 1 1/2 inch thick
Himalayan salt to taste
White pepper to taste
A Grill
Prepare your grill so that the coals are hot and ready to use. If you do not have an outdoor grill, a cast iron grill will work.
Cut the French loaf into 1 1/2 inch thick slices. Brush each slice with some of the melted butter and grill on the buttered side until nicely toasted. Remove from grill place on a platter and set aside. Brush shrimp with olive oil salt and pepper and place on grill. Grill the shrimp until done remove and set aside to cool. Brush each tomato with olive oil and place on grill and allow to char. Remove from grill let cool then dice into small pieces. Chop the shrimp into small pieces. Add the shrimp and tomatoes to a medium size bowl and set aside.
In a medium saucepan on medium low heat, add, olive oil remaining butter, white wine, shallot, and chopped garlic. Let the mixture simmer make sure the garlic does not burn. Bring to a very low boil. Remove from heat and allow to cool. Add the mixture to the bowl of shrimp, salt and pepper to taste and blend well. Set in fridge.
Rub each piece of grilled baguette with the whole garlic. Place on serving dish and spoon some of the shrimp mixture onto each baguette slice. Top each with parsley and shaved parmesan cheese. Best served immediately
Simple, delicious, and good!
Yields 20 Shrimp Crostini’s