Grilled Shrimp Bruschetta Recipe With Balsamic Glaze
Toss together some tomatoes, garlic, basil, bell pepper, balsamic vinegar, and salt and pepper for this grilled shrimp bruschetta recipe.
- 6 roma tomatoes, diced
- 4 cloves garlic, minced
- ½ orange/yellow bell pepper diced
- ¼ fresh basil
- ¼ C extra virgin olive oil
- 1 TB balsamic vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- 1/3 C melted butter
- 1 C Mozzarella finely shredded
- 1 large French baguette
- 15 to 20 shrimp
- ¼ C extra virgin olive oil
- 1 TB Grilla AP Rub
- 2 C balsamic vinegar
- ½ C brown sugar
In a large bowl, toss together tomatoes, garlic, basil, bell pepper, balsamic vinegar, salt and pepper. Cover and let rest in the refrigerator for about 30 minutes. Make your balsamic glaze by heating ingredients in a saucepan over medium heat, stirring constantly to dissolve sugar. Bring to a boil, then reduce heat to low. Simmer until glaze is reduced by half. Glaze should coat the back of a spoon well. Set aside and let cool.
Slice bread into ½-inch slices on a slight bias to create more surface area.
If your shrimp is not already deveined and cleaned, go ahead and clean them and remove the tails. Place in a plastic bag and toss with the other ¼ cup olive oil and the rub and shake well. Let sit for about 20 minutes while you grill the bread.
Just before you place the bread on your Grilla, brush each side with the melted butter. Grill each side just until it is lightly toasted—you don’t want to burn or over-crisp the bread. Once bread is grilled, remove from the grill and set aside.
To grill the shrimp, you have a couple of options.
1 – Thread them onto a couple of skewers and grill directly on the grates.
2 – Lay down a patch of foil and cook them on the foil.
3 – Use a cast iron pan and cook them in the pan on the grill.
Each of the options will work fine. Shrimp in particular pick up smoke very well, so use whichever method works best for you. Just be sure to cook them for a few minutes per side. They cook quickly and will not require much time to become opaque.
Lay out your bread slices on a sheet pan that will fit in your smoker. If your tomato mixture has become very watery due to the salt, drain some of the juice and then spoon a heaping spoonful of the mixture onto each bread slice.
Place the pan on the grill and top the bread with the finely shredded mozzarella cheese. Once the cheese starts to melt, place a shrimp on each piece of bread. Once everything has heated through (10 minutes max), remove from the heat and drizzle each piece with the balsamic glaze.
NOTE: If you want a dish that is a little more bbq and a little less seafood, you can replace the shrimp in this dish with a pinch of pulled pork per slice of bread and then drizzle with a 50/50 mixture of bbq sauce and honey. It sounds a little odd, but it’s very good.