Instructions: Marinate shrimp with thyme, pepper, and 1/4 cup olive oil. Skewer shrimp (2 on each skewer), cover with foil, and keep refrigerated until ready to cook. In a blender, puree basil leaves with 1/3 cup olive oil, Dijon mustard, and honey until mixture is light green and smooth. Cut tomatoes into 1/2" cubes. Coarsely chop onions and basil.

Combine tomatoes, onions, and chopped basil in large bowl; season mixture with balsamic vinegar, 1 cup olive oil, salt, and pepper.

Brush bread slices with 1/4 cup olive oil and grill until brown on both sides. Rub with garlic cloves and place on a serving plate.

Toss watercress or arugula with 1/2 of the sweet basil-mustard mixture and place on top of the bread slices. Arrange tomato salad on top of the bread slices. Salt shrimp lightly and barbecue. Arrange 2 shrimp on top of each slice of bread, and drizzle the remaining sweet basil mixture on top of the shrimp.

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