Grilled Shrimp Bruschetta

10 min
10 min
4 

INGREDIENTS:

• 8 vine-ripened tomatoes, seeded and chopped
• 2 cups Crisco® Pure Canola Oil, divided
• OR 2 cups Crisco® Pure Vegetable Oil, divided
• 1/2 cup chopped, fresh rosemary leaves, divided
• 2 tablespoons red wine vinegar, divided
• Salt and pepper, to taste
• 16 large shrimp, peeled and deveined
• Crisco® Original No-Stick Cooking Spray
• 8 thick slices crusty Italian bread
• 2 cloves garlic, peeled, cut in half

PREPARATION DIRECTIONS:

1. 1.
   COMBINE chopped tomatoes, 1 cup oil, 1/4 cup rosemary leaves, 1 tablespoon vinegar, salt and pepper in medium bowl. Marinate 30 minutes.


2. 2.
   COMBINE shrimp, 1 cup oil, 1/4 cup rosemary leaves, 1 tablespoon vinegar, salt and pepper in separate bowl. Cover and marinate in refrigerator 30 minutes.


3. 3.
   HEAT grill or broiler. Drain shrimp; discard marinade.


4. 4.
   GRILL (or broil) shrimp 2 to 3 minutes per side until cooked through.


5. 5.
   HEAT oven to 350ºF. Place bread slices on a baking sheet. Spray both sides of bread with no-stick cooking spray. Rub each piece with cut garlic. Sprinkle with salt and pepper to taste.


6. 6.
   BAKE 5 minutes or until lightly golden brown. Top toast with tomatoes and shrimp; garnish with rosemary.