Caribbean Spiced Shrimp Kabobs with Southwestern Bruschetta

6 to 8 large peeled shrimp per person  (leave tails on and skewer)
1/3 cup All Spice Cafe Caribbean Spice Hot Sauce*
2 tablespoons olive oil (optional)
1/4 cup dry white wine (optional)
2 to 3 garlic cloves minced (optional)

Jon marinates the skewered shrimp in the above mixture for about 30 minutes and then grills them for a couple of minutes on each side. He uses a grill brush to baste the shrimp with more of the marinade as they cook.

Southwestern Bruschetta
thin slices of Italian or whole grained bread dipped in olive oil and then toasted very crisp  (basically crostini . . . we use Le Brea whole grain bread)  2 slices per person is usually enough
avocado spread made by mashing an avocado and mixing it with a minced garlic clove, juice of half a lemon, and salt to taste (we only use about 1/4 teaspoon salt)
tomato/olive mixture is made by dicing two tomatoes and mixing them with 2 minced green onions, 10 sliced Kalamata olives,  a large handful of minced cilantro, 2 minced green chiles, and 1/2 package Good Seasons Salad Dressing mix (this powdered mix is found in the grocery store)
for a topping you'll need a couple of slices crisped bacon crumbled.

To assemble the bruschetta:  Lay toasted bread on plate and spread generously with avocado mixture.  Top this with tomato mixture and sprinkle bacon crumbles on top.  Served with the shrimp kabobs this is a great meal.


*see suppliers list on blog