1 lb peeled shrimp 4-5 heirloom tomatoes (or any ripe small to medium size tomato)
1 Chabaso Roasted Garlic Ciabatta, cut in 1 inch slices
2 leeks cleaned with the green tops and roots cut off (ask grocer for alternative if unavailable)
½ cup extra virgin olive oil
¼ bunch lemon basil (leaves only)
2 tbsp Red wine vinegar Salt & pepper to taste
1. Toss the shrimp, thick sliced tomatoes, whole leeks (white part only) and Roasted Garlic Ciabatta slices in ½ of the olive oil, salt and pepper and then grill. The leeks will take about 5 minutes longer.
2. Dice up the leeks into ½ inch pieces, and quarter the tomato slices in a bowl with the shrimp. Add thinly sliced lemon basil, the remaining olive oil and a splash of red wine vinegar into the tomatoes and leeks, and toss lightly.
3. Spread the slices of grilled Ciabatta out on a platter and pile the tomato and leeks on top. Allow to sit for at least 5 minutes and serve.