Grilled Shrimp Bruschetta |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Easy to make recipe using vine-ripened tomatoes fresh from your garden, or purchased in the grocery store. Kosher salt is good instead of table salt, and freshly ground pepper. A serrated grapefruit spoon is a handy tool to seed the tomatoes. Ingredients:
8 tomatoes, vine-ripened, seeded and chopped |
2 cups vegetable oil or 2 cups canola oil, divided |
1/2 cup fresh rosemary leaf, chopped, divided |
2 tablespoons red wine vinegar, divided |
salt and pepper |
16 large shrimp, peeled and veins removed |
nonstick cooking spray |
8 slices crusty italian bread, thick slices |
2 garlic cloves, peeled, cut in half |
Directions:
1. Marinate the chopped tomatoes in a bowl with 1 cup of oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
2. In a separate bowl, marinate the shrimp in 1 cup oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
3. Drain the shrimp (discard the marinade) and grill or broil on both sides until done.
4. Preheat oven to 350 degrees Fahrenheit.
5. Place Italian bread slices on a baking sheet. Spray both sides of bread with no stick cooking spray or lightly brush with oil. Rub each piece with cut garlic. Sprinkle with salt and pepper to taste.
6. Bake 5 minutes or until lightly golden brown.
7. Top toast with tomatoes and shrimp; garnish with rosemary.
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