BBQ Shrimp with Sourdough

Ingredients

For the Salad:

• 1/2 small red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 Persian cucumber (or ½ English cucumber), washed and cut in ¼ inch pieces
• 1 small carrot, grated
• 3 cups mixed greens
• 2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon or whole grain mustard
• 1/4 teaspoon dried Italian seasoning
• 3 tablespoons extra virgin olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste

For the Shrimp:

• 12 jumbo raw shrimp, unpeeled, deveined
• 1 tablespoon low sodium worcestershire sauce
• 1 ½ tablespoons freshly ground black pepper
• 2 teaspoons creole seasoning (see recipe below to make your own)
• 1 garlic clove, minced
• 1/4 cup low sodium seafood or vegetable broth
• 1/2 medium lemon, juiced (more to taste)
• 1/2 tablespoon unsalted butter, cold
• 2 scallions, thinly sliced on the bias, for garnish
• 2 thick cut (1 inch) slices crusty whole grain sourdough bread
• kosher salt, to taste

For the Creole Seasoning:

• 1 ¼ tablespoons paprika
• 1 teaspoon kosher salt
• 1 tablespoon garlic powder
• 1/2 tablespoon freshly ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon cayenne
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried thyme

• *you will have extra creole seasoning; keep it in an airtight container in a cool, dry spot for up to 3 months