Shrimp Bruschetta

This quick and easy Italian favorite is topped with shrimp and tomato mixture – a distinctive appetizer recipe.

  • prep time 20 min
  • total time 50 min
  • ingredients 9
  • servings 4

Ingredients

6
tablespoons olive oil
1/2
teaspoon freshly ground pepper
1/4
teaspoon salt
5
cloves garlic, finely chopped
1
cup chopped heirloom tomatoes (about 12 small)
2
lb uncooked medium shrimp, peeled (tail shells removed), deveined
8
slices (3/4 inch thick) Italian bread (about 6 oz)
1/4
cup chopped fresh basil leaves
1/2
cup crumbled feta cheese (2 oz)
  • 1 Heat gas or charcoal grill. In large bowl, toss 2 tablespoons of the oil, the pepper, salt, garlic and tomatoes. Let stand at room temperature 30 minutes to marinate, stirring occasionally.
  • 2 In large bowl, place shrimp. Drizzle with 2 tablespoons oil; toss to coat. Thread shrimp on 8 (12- to 14- inch) metal skewers, leaving space between each. Brush bread slices with remaining 2 tablespoons oil; set aside.
  • 3 Place kabobs on grill over medium heat. Cover grill; cook 4 to 6 minutes, turning once, until shrimp are pink. Add bread to grill for last 2 minutes of cooking time, turning once, until toasted.
  • 4 Remove shrimp from skewers. Add shrimp and basil to tomato mixture. Spoon shrimp mixture onto grilled bread. Sprinkle with cheese. Serve with knife and fork.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    498
    ,
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    6g,
    6%
    ),
    Sodium
    753mg
    753%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    2g
    2%
    ),
    Protein
    41g
    41%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 1/2 Starch; 5 Very Lean Meat; 4 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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