Grilled Shrimp Crostini

The Recipe:

• Makes 12 pieces
• 6 slices of crusty Italian bread
• 1 tbsp Pastene Balsamic Vinegar
• 1⁄4 cup Pastene Extra Virgin Olive Oil
• 1 tbsp fresh tarragon, chopped
• 1 garlic clove, minced
• 12 large raw shrimps, shelled and deveined
• 4 Pastene Roasted Peppers, cubed
• Pastene Extra Virgin Olive Oil for brushing
• fresh tarragon for garnish
• freshly ground pepper

Directions:

1. Cut each bread slice in half diagonally. Brush with oil and toast lightly. Reserve.
2. In a bowl, combine vinegar, oil,tarragon, garlic and pepper to taste.Toss shrimps in mixture until well coated. Cover bowl and let marinate in refrigerator 30 minutes.
3. Remove shrimps from marinade and grill over medium heat for 6 minutes on each side, or until tender, brushing with marinade occasionally.
4. Arrange pepper cubes on toast. Top with shrimps and garnish with tarragon.

 

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