Shrimp on a Bed of Bruschetta

Print PrintShare with Friends


This appetizer was inspired by RSC#7. Hope you enjoy it. It's a little time consuming but tasty. If you can find the collasal shrimp even better.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1/4 teaspoon black pepper
  • add   1/4 cup kalamata olives
  • add   6 slices Italian bread
  • add   2 garlic cloves
  • add   1/4 cup fresh basil
  • add   1 teaspoon dried oregano
  • add   3 large fresh tomatoes
  • add   1/4 teaspoon sea salt (to taste)
  • add   2 tablespoons red wine vinegar
  • add   1/4 teaspoon sea salt
  • add   1/4 cup sweet onions
  • add   1/2 teaspoon dried rosemary
  • add   1/2 teaspoon black pepper
  • add   1/2 cup olive oil
  • add   1/4 cup olive oil
  • add   12 shrimp
  • add   1 teaspoon dried oregano
  • add   1/8 cup feta
  • add   1 teaspoon white sugar
  • add   2 garlic cloves
  • add   6 small wooden skewers
  • add   1/2 teaspoon onion salt
  • add   1/8 cup lemon juice
  • add   1 cup chicken stock (use own preference)
  • add   1/8 cup parmesan cheese
  • add   1 garlic clove


  1. Deshell jumbo shrimp and place in plastic ziplock bag.
  2. To the bag add 2 cloves of crushed garlic, olive oil, lemon juice, red wine vinegar, greek oregano, rosemary, onion salt, white sugar, sea salt and black pepper.
  3. Marinate over night or for at least 3 hours.
  4. Reserve the marinade.
  5. Thread two jumbo shrimp on each of the 6 skewers.
  6. Place the skewers in a pan and pour the chicken stock and reserved marinade over the shrimp and bake in a 425 degree oven for 5-10 minutes (personal preference).
  7. Chop the tomatoes into cubes, add 2 crushed garlic cloves, basil, oregano, sweet onion, black olives, feta cheese, salt, pepper and 3/4's of the olive oil.
  8. Mix well and reserve tomatoe mixture.
  9. Slice bread, toast it lightly, rub with the garlic halves and lightly brush top of bread with the remaining olive oil.
  10. Add tomatoe mixture to toasted bread, top with parmesan cheese and put under the broiler for 2 minutes, until the cheese starts to melt.
  11. Serve with a skewer of shrimps ontop of the cooked brushetta and enjoy.