CHARLOTTE, N.C. — Grilled BBQ Shrimp and Avocado Bruschetta
Marinated Shrimp:
- Large Shrimp – 12 pcs
- Olive Oil – Tbls.
- Garlic Chopped
- Salt and Pepper to taste
- Favorite BBQ Seasoning to taste
Baguette Bread
- Butter
Bruschetta Mix
- Cherry Tomatoes - chopped – 1 pint
- Red Onion Chopped – small diced – 2 Tbls.
- Cilantro or Basil – ¼ cup rough chopped
- Olive Oil – 2 Tbls.
- Salt and Pepper to taste
- Red Wine Vinegar – 1 Tbls.
Avocado Smashed
- Avocados – 2 each
- Salt and Pepper to taste
Instructions:
- Place the shrimp in the marinade for 4-6 hours then put on skewers
- Melt butter and spread over each side of the cut baguette
- Assemble Bruschetta mix – Best if you do it the day before
- Grill the shrimp on each side till done on a medium to high heat grill. While shrimp is cooking grill the cut baguette bread
- Spread the seasoned smashed avocado on the grilled bread.
- Place a Tbls or two of the tomato mix on half the bread.
- Put one or two pieces of shrimp on the avocado and serve.
Pepperoni and Sausage Stromboli
- Favorite bought or freshly made pizza dough
- Semolina Flour – 1 oz
- Pizza cheese – 3 oz
- Pepperoni – 10 – 14 pieces
- Sausage – 1 oz
- Butter Melted – 2 tsp
- Seasoned Salt – Light Sprinkle
- Parmesan Cheese – 2 tsp
- Tomato Pizza Sauce – 4 oz
Instructions:
- Dust the working space with semolina flour
- Place the dough on the workspace and evenly spread the cheese
- Add evenly the pepperoni and sausage
- Fold twice and cut three to four even slits in the top of the dough
- Brush melted butter over the stromboli and evenly sprinkle the seasoned salt and parmesan cheese
- Bake at 350 – 400 on a hearth stone accessory if not a dedicated pizza oven.
- Cut into four pieces and serve with room temperature pizza sauce for dipping.
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