| GRILLED SHRIMP BRUSCHETTA |
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Serves 4 Prep time: 10 minutes Marinate time: 30 minutes Cook time: 5-7 minutes8 vine-ripened tomatoes, seeded and chopped 2 cups CRISCO SIMPLE MEASURES™ Vegetable Oil or Canola Oil, divided 1/2 cup chopped, fresh rosemary leaves, divided 2 tablespoons red wine vinegar, divided Salt and pepper to taste 16 large shrimp, peeled and deveined CRISCO No-Stick Cooking Spray 8 thick slices crusty Italian bread 2 garlic cloves, peeled, cut in half Marinate the chopped tomatoes in a bowl with 1 cup of CRISCO Oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes. In a separate bowl, marinate the shrimp in 1 cup CRISCO Oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes. Drain the shrimp (discard the marinade) and grill (or broil) on both sides. Preheat oven to 350 degrees. Place Italian bread slices on a baking sheet. Spray both sides of bread with Crisco No Stick Cooking Spray. Rub each piece with cut garlic. Sprinkle with salt and pepper to taste. Bake 5 minutes or until lightly golden brown. Top toast with tomatoes and shrimp; garnish with rosemary. |
