On the Alabama Gulf Coast, Chef Brody Olive is the Executive Chef of The Beach Club and also oversees Coast and Village Hideaway. Chef Olive is a good friend, proponent of sustainable seafood and is a graduate of the prestigious culinary program at Johnson and Wales University in Charleston, South Carolina.
The recipe below was made for the folks attending the Annual Shrimp Festival held in Gulf Shores. “This is a pretty versatile dish. Once you get your shrimp and tapenade put together, it is a very easy recipe. You can also toss the shrimp with some cooked pasta or serve it over a nice piece of fresh Gulf fish for a great entrée. The smokiness and sweetness of the shrimp pulls the whole thing together,” Olive said.
Grilled Gulf Shrimp Tapenade Crostini
1 pound Gulf shrimp, peeled and deveined
½ cup kalamata olives
1 roasted bell pepper
3 cloves garlic
2 small shallots
1 tablespoon capers
2 sprigs fresh rosemary
2 lemons, zest and juiced
¼ cup olive oil
1 loaf French bread
¼ cup shaved Parmesan cheese
2 tablespoon grain mustard, brushed on Crostini
Kosher salt, to taste
Ground black pepper, to taste
For grilled shrimp:
Heat grill; clean herbs while grill is heating. Place half of the herbs in ¼ cup olive oil. Season shrimp with salt and pepper on both sides; drizzle half of the herb and oil mixture over shrimp.
Grill Shrimp over medium high heat for 2-3 minutes on each side while basting with remaining oil and herb mixture. Remove from grill; squeeze half lemon and chill.
For Tapenade Crostini:
Quarter the kalamata olives, julienne roasted red peppers, mince garlic and shallots, and chop the remaining herbs.
Place all ingredients in mixing bowl and add lemon zest, capers and a tablespoon of olive oil. Blend ingredients thoroughly. Remove shrimp from refrigerator and slice lengthwise and add to the mixture. Place back in the refrigerator for an hour.
Serve on grilled French bread and grain mustard. Garnish with freshly shaved Parmesan.