Grilled Shrimp Bruschetta

Total Time
45mins
Prep 10 mins
Cook 35 mins

Easy to make recipe using vine-ripened tomatoes fresh from your garden, or purchased in the grocery store. I wanted to use the rosemary I am growing in my garden this year and found this recipe at the Crisco website. 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 Nutrition

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.
Most Helpful

5 5

Definitely 5 stars! This is the first time I have ever made bruschetta, and I can't believe how easy it is! I skipped the shrimp since I didn't have any and scaled the recipe down for 2 people. Thanks!