Ingredients:
8 tomatoes, vine-ripened, seeded and chopped
2 cups vegetable oil or 2 cups canola oil, divided
1/2 cup fresh rosemary leaves, chopped, divided
2 tablespoons red wine vinegar, divided
salt and pepper
16 large shrimp, peeled and veins removed
nonstick cooking spray
8 slices crusty Italian bread, thick slices
2 garlic cloves, peeled, cut in half
Directions:
Marinate the chopped tomatoes in a bowl with 1 cup of oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
In a separate bowl, marinate the shrimp in 1 cup oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
Drain the shrimp (discard the marinade) and grill or broil on both sides until done.
Preheat oven to 350 degrees Fahrenheit.
Place Italian bread slices on a baking sheet. Spray both sides of bread with no stick cooking spray or lightly brush with oil. Rub each piece with cut garlic. Sprinkle with salt and pepper to taste.
Bake 5 minutes or until lightly golden brown.
Top toast with tomatoes and shrimp; garnish with rosemary.
Servings: 4
Time preparation: 10 min.
Time total: 45 min.