Grilled Shrimp Bruschetta

Name: Grilled Shrimp Bruschetta
Yield: 18-20
Ingredients: 18-20 medium raw shrimp (peeled &amp; deveined); 3 Tbsp. olive oil; 2 Tbsp. Croix Valley Garlic BBQ Booster (or Garlic Dust BBQ Dry Rub – see recipe below); 2 medium sweet onions (sliced); 1 stick &amp; 2 Tbsp. butter; 3 cloves garlic (minced); 1 Italian baguette; 2 Roma tomatoes (diced); 1 ½ cups shredded Asiago &amp; Parmesan cheese; 2 sprigs Oregano (leaves removed from stem &amp; chopped fine); 2 large leaves Fresh Basil (finely chopped); ½ Cup Turbinado Sugar; ½ Cup Granulated Garlic; ¼ cup Kosher Salt; ¼ cup Black Pepper; 2 Tbsp. Minced Garlic; 2 Tbsp. Granulated Onion

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Servings

18-20 Shrimp Bruschetta

Originally an appetizer hailing from Italy, bruschetta is an appetizer that gets its name from the Roman bruscare, meaning to roast over coals. Traditionally prepared in Italy on a grill called a brustolina, preparing this dish of Grilled Shrimp Bruschetta over fire perfectly evokes our family’s Italian Heritage (I know, with a name like Holter you wouldn’t believe it, but the Yarusso and Landucci sides of the family would certainly set you straight).

This is not a centuries-old family recipe that made the way to Ellis Island in my grandfather’s pockets, but it is a divine appetizer that draws upon the flavors of the old country with an easy modern interpretation.

Author

Damon Holter

Ingredients

18-20 medium raw shrimp (peeled & deveined)
3 Tbsp. olive oil
2 Tbsp. Croix Valley Garlic BBQ Booster (or Garlic Dust BBQ Dry Rub – see recipe below)
2 medium sweet onions (sliced)
1 stick & 2 Tbsp. butter
3 cloves garlic (minced)
1 Italian baguette
2 Roma tomatoes (diced)
1 ½ cups shredded Asiago & Parmesan cheese
2 sprigs Oregano (leaves removed from stem & chopped fine)
2 large leaves Fresh Basil (finely chopped)

Garlic Dust BBQ Dry Rub

½ Cup Turbinado Sugar
½ Cup Granulated Garlic
¼ cup Kosher Salt
¼ cup Black Pepper
2 Tbsp. Minced Garlic
2 Tbsp. Granulated Onion

Directions

Skewer shrimp. Brush with olive oil and sprinkle with BBQ Booster or Garlic Dust.
Preheat grill to medium-high heat (appx. 375°).
Grill shrimp skewers for 2 minutes on each side then remove from heat. Remove from skewers and set aside.
Sautee onions in cast iron skillet with 2 Tbsp. butter until onions are translucent and slightly caramelized (appx. 15 minutes).
To the skillet, add the Roma tomatoes, oregano, basil and 1 clove of minced garlic. Cook for an additional 4-5 minutes.
Combine 1 stick of softened butter with 2 cloves of minced garlic.
Cut baguette on the bias to approximately ½ in width.
Brush the garlic butter on both sides of each slice of bread.
Place a spoonful of the tomato/onion mixture on top of each slice of bread. Place 1 shrimp on top. Top with cheese.
Transfer to grill until bread is lightly toasted on the bottom and cheese is melted.

Damon Holter

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Grilled Shrimp Bruschetta