Shrimp Bruschetta with Tomato and Basil

Shrimp Bruschetta with Tomato and Basil
Photo by Howard L. Puckett


  • 1 to 2 tablespoons balsamic vinegar
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • ¾ pound unpeeled, small fresh shrimp (about 3 dozen)
  • 2 plum tomatoes, seeded and chopped
  • 1 (8-ounce) baguette, cut into 1/4-inch slices
  • 2 tablespoons chopped fresh basil
  • + 1 more ingredients
    • 1 garlic clove, minced

Combine olive oil and garlic in a small bowl; set aside. Peel shrimp, and devein, if desired; set aside. Combine tomato and next 3 ingredients in a medium bowl; set aside. Place shrimp on metal skewers. Grill shrimp, with lid closed, over medium-high heat (350° to 400°) 2 to 3 minutes on each sid...

View full recipe at My Recipes


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