Prep time: 20 minutes
Cook: 10 minutes
Yield: Serves 4
Primizie Crispbreads - Gouda & Garlic Crispbread (base)
4 ounces Gulf Shrimp peeled and deveined
4 ounces Gulf Snapper
4 ounces gulf blue crab
6 tablespoons extra virgin olive oil
1 garlic clove thinly sliced
½ cup fresh basil cut chiffonade
1 teaspoon hot red pepper flakes
2 ounce - juice from 1 lemon
To taste - Sea salt and pepper
1. Prepare a hot grill
2. Toss all of the seafood in a bowl with the olive oil, salt and pepper to taste
3. Grill the seafood quickly on a very hot grill until ¾ cooked through. Place on a sheet pan & into fridge to cool.
4. Combine all of the ingredients in a bowl with the cold seafood mixture.
5. Top the Primizie Crispbreads with the scapece mixture and serve immediately.