Flame Grilled Shrimp on Toast Point
Directions
- Soak bamboo skewers for an hour in water. Then remove from water. This prevents them from catching on fire during grilling.
- Toss shrimp with chimichurri sauce cover and refrigerate for 1-2 hours to marinade.
- Portion the shrimp on the skewers. Then grill on medium heat portion of grill until pink about 1-2 minutes per side turning once.
- Remove gently from skewers and reserve.
- Spread goat cheese blend on toast points then top with shrimp. You can garnish with some dill sprigs.
Ingredients
- 1 lb Bay Winds® Shrimp, White 16-20 Count, peeled, deveined tail on shrimp
- 6 ea bamboo skewer(s), 8-inch
- 1 1/2 cup water
- 1/4 cup Contigo® Chimichurri Sauce
- 1 tbsp Magellan® Cajun seasoning
- 1 ea Peak Fresh Produce® Lemon(s), cut into quarters
- 1 1/2 cup Nature's Best Dairy® Cheese, Goat, room temperature
- 1 ea Peak Fresh Produce® Lemon(s), juiced and zest
- 1 tbsp Peak Fresh Produce Dill, chopped
- 1/4 tsp salt, sea
- 1/4 tsp Roma® Black Pepper, Ground
- 14 ea Heritage Ovens® Bread, Million Dollar White, toasted, crust removed, cut into quarters
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
