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Categories:
tomatoes vegetable oil fresh rosemary leaf red wine vinegar salt shrimp nonstick cooking spray Italian bread garlic
Viewed: 57 - Published at: 2 years agoIngredients
- 8 tomatoes, vine-ripened, seeded and chopped
- 2 cups vegetable oil or 2 cups canola oil, divided
- 1/2 cup fresh rosemary leaf, chopped, divided
- 2 tablespoons red wine vinegar, divided
- salt and pepper
- 16 large shrimp, peeled and veins removed
- nonstick cooking spray
- 8 slices crusty Italian bread, thick slices
- 2 garlic cloves, peeled, cut in half
Method
- Marinate the chopped tomatoes in a bowl with 1 cup of 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 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 until done.
- Preheat oven to 350 degrees Fahrenheit.
- Place Italian bread slices on a baking sheet. Spray both sides of bread with no stick cooking spray or lightly brush with oil. 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.
