Ingredients
2 pounds plum tomatoes
1 1/2 pounds cleaned, peeled and deveined large shrimp
6 cloves minced fresh garlic
1 large loaf french bread
1 tablespoon fresh oregano, chopped, plus additional for garnish
1 tablespoon fresh basil, chopped, plus additional for garnish
1 cup extra virgin olive oil
Kosher salt to taste
Fresh ground black pepper, to taste
Pinch red pepper flakes
Preparation
Tomatoes: Cut tomatoes once vertically and place side up in a roasting pan drizzle with olive oil and dust with kosher salt. Roast at 250 degrees for 2 hours. *may place in foilpacket and put on same temp grill. Shrimp: Mix 1/4 cup olive oil, garlic, s & p, red pepper, oregano and basil, marinate for 2 hours. Roast or grill shrimp for 2 minutes per side. Let cool and chop into bite size pieces. Bread: Slice bread into diagonal 1/2 inch pieces, baste both sides with remainder of olive oil. Put on sheet pan or grill for 3-5 minutes per side unitl golden. Assemble: Place 1-2 roasted tomatoes on bruschetta slices, add chopped shrimp, add a drizzle of olive oil and top with fresh herbs.
