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Source: Campbell's Recipes
Tagged With: 4 servings
Grilled Shrimp Bruschetta
Tomato bruschetta gets even tastier and more elegant with the addition of rosemary-scented grilled shrimp.  What an impressive appetizer!
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Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
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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

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

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