1 lb. Kings Jumbo Shrimp, peeled & medium diced
1 lb. Tomatoes on the Vine, ¼-inch dice with seeds removed
1 Tablespoon Garlic Cloves, finely diced
1/3 White Onion, finely diced
2 Tablespoons Basil, finely chiffonade
1 Tablespoon Parsley, finely chopped
1 Teaspoon Rice Wine Vinegar
1 (6 Ounce) Log Montrachet Cheese
2 Tablespoons Kings Extra Virgin Olive Oil
1. Slice baguette into ¼-inch thick slices and lay out on a sheet tray. Lightly drizzle with olive oil. Season with salt and pepper. Place into 350-degree oven for 5-8 minutes, or until crispy; remove and cool.
2. Season shrimp with salt and pepper and place into a very hot sauté pan over high heat with a small amount of oil and sear until cooked almost through. Remove to a plate. Cool and reserve any juice.
3. Place KINGS tomatoes, shrimp, garlic, shallots, basil, parsley, vinegar and olive oil into a bowl and season with salt and pepper. Toss and place in refrigerator until service. Place on tablespoon of relish onto a crouton and serve immediately. You may also serve with relish in a large bowl surrounded by croutons.