Cut three pieces of Brioche or Challah bread and brush them with olive oil and pesto, toast them in the oven until golden brown.
Heat the olive oil in a skillet. Add the seasoned shrimp and saute on both sides, now add the slivered garlic to the shrimp, shallots, lemon zest, saute all together until the garlic is nice and toasted then add the grape tomatoes and the basil simmer for 2-3 minutes. Toss well. Now deglaze with the white wine, add the lea & Perrins and the lemon juice. Then add the chopped parsley, seasoning, and bring it all together by adding the butter or (preferably garlic butter if available).
Place each shrimp each on a toasted piece of bread pour the juice over them, distribute the grape tomatoes and sprinkle with more parsley. Decorate with a zigzag line of balsamic reduction syrup and fresh thyme.
by Chef Ulrich Koepf