Grilled Mini Focaccia with Shrimp, Avocado and Tomato
Prep Time
30mins
Cook Time
10mins
Total Time
40mins
Course:
Main Course
Servings: 4
Ingredients
Marinated Shrimp:
1/4cupolive oil
1/4cuptomato juice
1Tbspred or white wine vinegar
6leavesfresh basil,chopped (oregano works, too)
coarse sea saltto taste
1tspred pepper flakes
1lbshrimp,peeled and deveined
Dough:
1package Chebe Focaccia Mix
2ozParmesan cheese,optional
4Tbspmilk or milk substitute
2large eggsor aquafaba*
2Tbspoil
Toppings:
Marinated shrimp,see above
1avocado,sliced
10tomatoes -cherry or grape, halved
Instructions
Marinated Shrimp:
In a bowl, blend first six ingredients, then add shrimp. Coat the shrimp well.
Cover the bowl and let rest in the refrigerator for one or two hours.
Dough:
In a bowl and with a fork, blend the Chebe mix with the cheese. Continue mixing in the milk, eggs, and oil. Mix for a couple of minutes, then finish off by kneading with your hands until the dough is smooth and well blended.
Divide into four equal pieces. Flatten each piece to about 4” to 5” in diameter. With the tips of your fingers, make indentations into the dough. Brush with olive oil. Set aside.
Bring it together:
Preheat grill to medium high.
Place marinated shrimp on a sheet of aluminum foil. Wrap the foil over the top, sealing the shrimp inside.
Grill for 5 to 6 minutes or until done.
With a spatula, place the Focaccia dough on the grill. Close the lid for about 5 minutes. Check for doneness on the bottom side. Flip when browned.
Grill for a few more minutes until browned on both sides.
When the bread and the shrimp are done, top the Focaccia with the shrimp, avocado slices and tomatoes.