Grilled Shrimp Bruschetta Recipe 22 Season shrimp with salt and pepper. Grill on both sides until pink and cooked through, set aside. Brush baguettes with olive oil, grill or toast lightly. Combine tomatoes and next four ingredients in a small bowl, splash with olive oil and season to taste with salt and pepper. Top each baguette with tomato mixture and one shrimp. Drizzle with balsamic glaze. Garnish with fresh basil leaves, if desired. Recipe compliments of Chef Cyndi Sterling from Howard’s Restaurant, Englewood Photo by Christine Cunningham 1 French baguette, sliced 4 jumbo shrimp 1 medium ripe Roma tomato, diced 1/4 red onion, diced 1 clove garlic, minced 2 Tbsp shredded Parmesan cheese 2 Tbsp fresh basil, chopped Extra virgin olive oil Salt and pepper Balsamic glaze (recipe follows) Balsamic glaze 2 cups balsamic vinegar & 1/2 cup brown sugar (packed) Mix vinegar and brown sugar in a small saucepan over medium heat. Stir constantly until sugar melts throughly. Bring to a boil, then reduce heat to low and simmer until reduced by half. Cool completely. Store remainder in refrigerator.
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