Grill Time: 7 minutes Marinate time: 30 minutes
24 H-E-B ez peel large shrimp peeled & deveined
1/2 cup Fresh basil leaves thin sliced
1 can (28 oz.) H-E-B diced tomatoes drained
4 H-E-B Ready, Fresh, Go!® garlic cloves chopped
1/2 cup Crisco extra virgin olive oil
2 tablespoons H-E-B red wine vinegar
1 loaf H-E-B bakery sliced italian loaf
1 Crisco no-stick spray
Peel the H-E-B EZ Peel shrimp and slice each shrimp lengthwise. Place the shrimp in a zipper bag and add 1/4 cup of sliced basil and 1/2 of chopped garlic; set aside.
Combine the drained diced tomatoes, 1/4 cup of remaining sliced basil and 1/2 of remaining chopped garlic in another zipper bag and set aside.
Combine the Crisco Extra Virgin Olive Oil and vinegar in a measuring cup. Stir the mixture with a fork until blended. Divide the mixturein half and pour each half into the two zipper bags. Seal the bags and refrigerate for 30 minutes to marinate.
Heat the oven to 350F. Spray both sides of the sliced Italian bread with the Crisco No-Stick Spray and place on a large baking sheet. Bake the bread for 5 to 10 minutes until crisp and slightly golden. Arrange the toasted bread on a serving platter.
Heat a large skillet over high heat for 3 minutes. Drain theshrimp and stir-fry in the hot skillet for 2 to 3 minutes or until pink.Season the shrimp to taste with salt and pepper.Place the shrimp in a small serving bowl. Place the marinated, dicedtomatoes in another small serving bowl. Allow guests tomake their brushetta with the toast, tomatoes and shrimp
No Nutritional Information Available
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