Basil aperitif with shrimp and cucumber sandwich

Basil aperitif with shrimp and cucumber sandwiches

Basil Aperitè is a non-alcoholic tea-based cocktail that is super tasty and goes great with some sandwiches with shrimp and cucumbers, an unusual appetizer to impress your guests. 


For the Basil Aperitè

  • Bai Sha Lu Green Tea
  • 1 licorice root
  • 5 teaspoons of brown sugar
  • 5 leaves of fresh basil
  • 2 lemon slices
  • 1 lime slice for decoration

For the Shrimp and Cucumber sandwiches

  • Bacon 3 slices
  • Cucumbers 115 gr
  • Robiola 100 gr
  • Pink peppercorns1 tablespoon
  • Chives 8 strands
  • Shrimp tails 60 gr
  • Extra virgin olive oil q.b.
  • Fine salt to taste

How to prepare Aperitè

Brew the Bai Sha Lu green tea infusion according to the instructions. Combine 4-5 teaspoons of brown sugar and 1 stick of licorice root with the tea. Stir, let cool and chill in the refrigerator for about 1 hour. Remove licorice, pour tea into 4 glasses, add 4-5 basil leaves, 2 lemon slices, plenty of ice and stir.

How to prepare sandwiches

Wash the cucumber, dry it and cut it into thin slices. Season with salt and let it purge for a few minutes. Meanwhile, chop the chives and pink pepper, add them to the robiola in a bowl, mix carefully and season to taste with salt and oil. 

Meanwhile, boil the shrimp tails in salted water until they change color, just a few minutes, then cool them under running water and peel them. 

Arrange the 3 slices of bacon on a cutting board and spread the freshly prepared robiola cheese on the first 2 slices. Arrange the cucumber slices on both slices laying them on top of the cheese and lay the shrimp tails on top. Then place one of the two slices on top of the other and close with the third slice of bacon. Cut the sandwiches and enjoy!

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