Howard L. Puckett Photo by: Howard L. Puckett

Shrimp Bruschetta with Tomato and Basil

Coastal Living JULY 2003

  • Yield: Makes 12 servings


  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 3/4 pound unpeeled, small fresh shrimp (about 3 dozen)
  • 2 plum tomatoes, seeded and chopped
  • 2 tablespoons chopped fresh basil
  • 1 to 2 tablespoons balsamic vinegar
  • 1/8 teaspoon freshly ground pepper
  • 1 (8-ounce) baguette, cut into 1/4-inch slices


Combine olive oil and garlic in a small bowl; set aside.

Peel shrimp, and devein, if desired; set aside.

Combine tomato and next 3 ingredients in a medium bowl; set aside.

Place shrimp on metal skewers. Grill shrimp, with lid closed, over medium-high heat (350º to 400º) 2 to 3 minutes on each side or until shrimp turn pink. Brush oil mixture over baguette slices. Grill baguette slices 1 minute on each side or until golden.

Place baguette slices on a large platter. Place 1 shrimp on top of each slice; top with tomato mixture, using a slotted spoon.


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Shrimp Bruschetta with Tomato and Basil Recipe