Grilled Shrimp Bruschetta

15 Min.
5 Min.
8
Ingredients
1
pound (21 - 25 count) shrimp, peeled and deveined
1 pound (21 - 25 count) shrimp, peeled and deveined
1
tablespoon Better Than Bouillon® Fish Base
1 tablespoon Better Than Bouillon® Fish Base
2
tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lemon juice
1
tablespoon freshly chopped basil
1 tablespoon freshly chopped basil
1
tablespoon minced garlic
1 tablespoon minced garlic
Topping
½
cup diced tomatoes
½ cup diced tomatoes
¼
cup diced red onion
¼ cup diced red onion
1
tablespoon olive oil
1 tablespoon olive oil
1
tablespoon basil, thinly sliced (chiffonade)
1 tablespoon basil, thinly sliced (chiffonade)
½
teaspoon ground black pepper
½ teaspoon ground black pepper
8
ounces French bread, sliced 1/2” and toasted
8 ounces French bread, sliced 1/2” and toasted
Directions
  1. Preheat the grill to 500 °F.
  2. Mix the fish base, lemon juice, basil, and garlic in a medium sized mixing bowl. Add the shrimp and toss to combine.
  3. Mix the tomatoes, red onion, olive oil, basil, and black pepper in a small bowl. Set aside.
  4. Remove the shrimp from the marinade and place directly onto the grill. Grill each shrimp for 2 minutes per side.
  5. Top each slice of bread with 2 tablespoons of the tomato mixture and top with 2 - 3 shrimp. Serve immediately.

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