Grilled Shrimp Bruschetta

Campbell's Grilled Shrimp Bruschetta Recipe

Tomato bruschetta gets even tastier and more elegant with the addition of rosemary-scented grilled shrimp.  What an impressive appetizer!

At a glance

Prep

10 min.

Total

50 min.

Serves

4

Marinate: 30 min.

Bake: 5 min.

Grill: 5 min.

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What You'll Need

2 cups Crisco® pure  vegetable oil or Crisco® pure canola oil
1/2 cup chopped fresh rosemary leaves
2 teaspoons red wine vinegar
Salt and pepper
8 vine-ripened tomatoes, seeded and chopped
16 large shrimp, peeled and deveined
4 thick slices crusty Italian bread
Crisco® original no-stick  vegetable cooking spray
2 cloves garlic, peeled and cut in half
4 sprigs of fresh rosemary leaves

How to Make It

  • 1

    Stir 1 cup oil, 1/4 cup chopped rosemary leaves, 1 teaspoon vinegar and salt and pepper, to taste in a medium bowl. Add the tomatoes and stir to coat. Let stand to marinate for 30 minutes.

  • 2

    Stir the remaining oil, the remaining rosemary, the remaining vinegar and salt and pepper, to taste in a large bowl. Add the shrimp. Cover and refrigerate for 30 minutes.

  • 3

    Lightly oil the grill rack and heat the grill to medium. Drain the the shrimp and discard the marinade. Grill the shrimp for 2 to 3 minutes on each side or until the shrimp turn pink.

  • 4

    Heat the oven to 350° F. Place the bread slices on a baking sheet. Spray both sides of the bread with the cooking spray. Rub the garlic on the bread. Sprinkle the bread with salt and pepper, to taste. Bake for 5 minutes or until the bread is lightly browned.

  • 5

    Evenly divide the tomatoes and shrimp among the toasted bread slices and garnish with the rosemary.

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RID#26916

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