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Prep 20min
Total50min
Ingredients9
Servings4
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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)
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Steps
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
498
Total Fat
27g
0%
Saturated Fat
6g
0%
Sodium
753mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
2g
0%
Protein
41g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 5 Very Lean Meat; 4 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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