Cucumber Bruchetta w/ Grilled Shrimp & Crab Salad
Course
Appetizer
Ingredients
3
Seedless Cucumbers
(2½ cut on a bias into ¼ inch thick rounds, ½ cucumber tiny dice)
1/2
red bell pepper
(tiny dice)
1/2
green bell pepper
(tiny dice)
2
bulbs
Shallots
(tiny dice)
1/2
head
garlic
(tiny dice)
1
Lemon
(juiced)
1
lime
(juiced)
1/8
cup
cilantro
(minced)
1
tablespoon
Extra Virgin Olive Oil
1
firm Avocado
(seed and skin removed, tiny dice)
1
teaspoon
salt
1/2
teaspoon
Pepper
1
teaspoon
Louisiana hot sauce
1/2
lbs.
Shrimp
1/4
lbs
Lump Crab Meat
(blue/local)
1/4
oz
chives
(rough chop, for garnish)
Instructions
Skewer, salt, pepper and oil shrimp. Grill over med-high heat. Remove and set aside to cool.
Sift through crap meat to find any remaining shell.
Once shrimp has cooled, cut into tiny pieces and shred crab meat.
Add shrimp, crab, and all remaining ingredients (except for the cucumber rounds and chives) in a mixing bowl and mix.
Add a spoonful of mixture to each cucumber round, and garnish with the chives.
Chill slightly before serving.