Grilled Shrimp Bruschetta

"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."
 
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Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • Drain the shrimp (discard the marinade) and grill or broil on both sides until done.
  • Preheat oven to 350 degrees Fahrenheit.
  • 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.
  • Bake 5 minutes or until lightly golden brown.
  • Top toast with tomatoes and shrimp; garnish with rosemary.

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Reviews

  1. 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!
     
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