Shrimp Bruschetta

Ingredients

• 1 1/2 pounds colossal shrimp* (shells removed, deveined)
• 2 garlic cloves (minced)
• 1 tablespoon lemon juice (fresh squeezed, about 1/2 lemon)
• 1 tablespoon olive oil
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 5 cracks fresh black pepper
• 1 heaping tablespoon prepared pesto
• pinch red pepper flakes**
• 1 pint grape tomatoes (small dice)
• 1 1/2 teaspoon olive oil
• 1/2 teaspoon white balsamic*** vinegar
• 6 basil leaves (thinly sliced)
• 1/4 teaspoon kosher salt
• 3 cracks fresh black pepper
• 1 garlic clove (minced)

Instructions

1. 1

   Marinate the Shrimp: Place shrimp in a gallon plastic bag, set aside. Whisk together the garlic, lemon, olive oil, sugar, salt, pepper, pesto, and pepper flakes until combined. Pour marinade into the bag with the shrimp. Massage marinade into the shrimp until they are fully coated. Place in the fridge for at least one hour, up to 6 hours.

2. 2

   Grill the Shrimp: Take shrimp out of the bag, discard remaining marinade. Using skewers, skewer shrimp making sure to skewer it in two places, see photos for details. Grill over high heat for about 3 minutes on each side, until your desired temperature. Serve with bruschetta.

3. 3

   --- Classic Bruschetta ---

4. 4

   Make the Bruschetta: Place the diced tomatoes, olive oil, vinegar, basil, salt, pepper, and garlic in a medium-sized bowl. Stir to combine, cover with plastic wrap and place in the refrigerator for at least one hour or until ready to serve. The longer this sits, the better it gets.