- 1 pound [454 g] fresh giant shrimps, shelled and deveined
- 1 [1/2-pound / 227-g] unsliced French bread
- 3/4 cup [175 g] butter
- 20 fresh basil leaves, chopped
- 2 cups [450 g] grossly grated Cheddar cheese
- 2 cups [450 g] grossly grated Mozzarella cheese
- Vegetable oil
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- Preheat barbecue to medium intensity.
- Lightly brush shrimps eith vegetable oil.
- Barbecue shrimps onto hot barbecue rack over direct heat for approximately 6 minutes turning shrimps at half-time, until they turn pink.
- Meanwhile, half bread horizontally.
- Grill bread halves for approximately 2 minutes, until just golden; remove from heat.
- Meanwhile, transfer butter into a small casserole; add freshly chopped basil.
- Cook butter over medium heat to wither basil.
- Remove from heat before stirring into barbecued shrimps.
- Transfer bottom half of bread in the middle of an 18-inch [45-cm] square sheet heavy al foil.
- Evenly arrange shrimps onto bread half
- Mix together grated Cheddar and Mozzarella cheeses then sprinkle all over shrimps.
- Top with remaining bread half.
- Tightly wrap stuffed bread into al foil.
- Tightly wrap stuffed bread into a second sheet al foil.
- Transfer stuffed bread onto barbecue rack.
- Barbecue for approximately 12 to 15 minutes, until really hot, turning stuffed bread at half-time.
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