Serves 8

Ingredients:

1 baguette, sliced ¼ inch thick on the diagonal (about 24 slices)
24 prawns, peeled and de-veined
½ Garlic Herb Oil (see recipe below)
Kosher salt to taste
Primavera salsa (see recipe below)
½ cup basil, chiffonade
4 ounces parmigiano-reggiano cheese, shaved

Preparation:

1. Slice prawns in half lengthwise and slice bread
2. Place bread and prawns in a large bowl and toss lightly with Garlic Herb Oil to coat evenly
3. Grill prawns and bread, seasoning with Kosher salt, until prawns are just done and bread is nicely marked and toasted
4. Top bread with salsa mixture, divide evenly, placing about 2 pieces shrimp per slice
5. Shave parmesan over bruschetta
6. Arrange on plate and drizzle with Herbed Oil

Garlic Herb Oil:
Yield 1 cup

2 tablespoons minced garlic
1 cup extra virgin olive oil
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced
Whisk all ingredients together well. Refrigerate and stir well before use.

Primavera Salsa:
Yield 2 cups

¼ cup extra virgin olive oil
½ cup red onion, diced
1 tablespoon garlic, minced
1 cup fresh corn kernels
3 tablespoons balsamic vinegar
½ cup English cucumber, diced
1 cup tomato, diced
¼ cup celery, diced
¼ cup roasted red pepper, chopped
Kosher salt and freshly ground black pepper to taste

Heat oil in sauce pan. Lightly saute onion, garlic and corn. Deglaze with balsamic vinegar. Place cucumber, tomato, celery, red pepper, salt and pepper in a large bowl. Toss in sautéed corn mixture and mix well.

Cruise Critic Member: Krazy Kruizers