Grilled Shrimp Bruschetta

Grilled Shrimp Bruschetta
Prep Time
15 mins
  • 1 unsliced loaf of whole-grain sourdough bread
  • 1 12-oz bottle Blue Moon® Belgian White Belgian-Style Wheat Ale
  • ¾ cup olive oil
  • 1 tbsp. mustard
  • 1 lb. large shrimp (about 16), cleaned and halved lengthwise
  • 2–4 ripe avocados, mashed or sliced
  • 1 cup ricotta cheese
  • Chili flakes, to taste
  1. Slice the bread into eight thick pieces and toast or grill until browned.
  2. Make a vinaigrette by whisking together the Blue Moon Ale, olive oil, and mustard in a medium bowl. Set two tablespoons aside.
  3. Arrange the toast slices on a platter and liberally brush with the vinaigrette. (You will not use all of the vinaigrette.)
  4. Toss the shrimp with the reserved 2 tablespoons of vinaigrette, and then sauté them until just cooked through.
  5. Top the toast slices with avocado, ricotta, and shrimp.
  6. Drizzle a small amount of remaining vinaigrette on top.
  7. Finish with chili flakes and your choice of garnish, season with salt, and serve.

Suggested garnishes: grilled peaches, sliced jalapeño, toasted almonds, fresh herbs, pickled red onion, smashed cherry tomatoes, or orange zest.