Shrimp on a Bed of Bruschetta

“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.”
24hrs 10mins

Ingredients Nutrition


  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.

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