Open Faced Grilled Caprese

Lunch during the work week is always an after thought to me... I typically throw together a salad, sandwich, or leftovers, and rush through it while I am sitting at my desk or running home to let the dog out.  On the weekends, I like to take time with lunch and actually put something creative and tasty together.

Lunches like this, however, makes me wish I spent a little more time during the week on the meal.  It is light, delicious, and screams summer time.  There are a million different ways you could go with it- add grilled chicken, pesto, sundried tomatoes, anything... all I know is that Lash is sorry he missed this one. :)

French loaf, artisan bread, or baguette, sliced to 1/4 inch thickness
EVOO
Mozzerella slices
Balsamic glaze
Sliced tomatoes, heirloom would be the bomb
Basil, chiffonaded 

- Brush bread with EVOO and grill 2-3 minutes until toasted.
- Spread 1/2 teaspoon (more or less depending on preference) of balsamic glaze on toast.
- Layer sliced tomato and mozzerella
- Broil on high until cheese is melted
- Sprinkle with basil, sea salt, and fresh cracked pepper.

Juxtaposition

These Saturday beach reads pretty much sum up my constant struggle of finding that happy medium.

Tasty Tuesday: Shrimp Burgers

If you ever find yourself in Beaufort, SC, or on the way out to Fripp Island, you must stop at the famous Shrimp Shack for a Shrimp Burger.  Recently voted as one of SC's ten best burgers, I have to agree with them.  I don't get back to my old stomping grounds as much as I would like, so this was my tip of the hat to nostalgia and attempt at a recreation. We both loved it!

Shrimp Burgers

1 lb medium or large shrimp, peeled and deveined
1/2 chopped bell pepper (any color)
1/2 chopped onion
2 cloves garlic
1/2 t old bay (can you more according to taste preference)
Ritz crackers or panko

Grind 2/3 shrimp in food processor.  Chop remaining 1/3 and mix together in a small bowl.
Saute onion and peppers in evoo or butter until translucent.  Add garlic until slightly browned.
Combine with shrimp mixture.
Roll into balls (about the size of tennis balls like you would hamburgers) and flatten into patties.
Dredge in Ritz or panko and fry in a pan over medium heat until crispy and shrimp is cooked through, about 5 minutes per side.

Serve with lemon wedges and a tartar or cocktail sauce (bun optional).  I would also recommend pairing with a heirloom caprese salad and grilled corn.  It was a perfect summer meal!