1tablespoonlemon juicefresh squeezed, about 1/2 lemon
5cracksfresh black pepper
1heaping tablespoonprepared pesto
pinchred pepper flakes**
1pintgrape tomatoessmall dice
1 1/2teaspoonolive oil
1/2teaspoonwhite balsamic*** vinegar
6basil leavesthinly sliced
3cracksfresh black pepper
Place shrimp in a gallon plastic bag, set aside. Whisk together the garlic, lemon, olive oil, sugar, salt, pepper, pesto, and pepper flakes until combined. Pour marinade into the bag with the shrimp. Massage marinade into the shrimp until they are fully coated. Place in the fridge for at least one hour, up to 6 hours.
Take shrimp out of the bag, discard remaining marinade. Using skewers, skewer shrimp making sure to skewer it in two places, see photos for details. Grill over high heat for about 3 minutes on each side, until your desired temperature. Serve with bruschetta.
Place the diced tomatoes, olive oil, vinegar, basil, salt, pepper, and garlic in a medium-sized bowl. Stir to combine, cover with plastic wrap and place in the refrigerator for at least one hour or until ready to serve. The longer this sits, the better it gets.
Add more pepper flakes if you like a little kick.
You can use regular balsamic but it will change the color of the bruschetta.
We use colossal shrimp for this but any size will do.
In our marinade we use pre made pesto but you cam absolutely make your own homemade.
You can use store bought bruschetta if you like, although we love homemade as we think it tastes better.
Make sure your grill is hot before you grill this shrimp as it cooks fast and you want nice grill marks.
Easily double this recipe to serve more people.
The longer the shrimp marinates the better it will taste so at least marinate for one hour minimum.
Bruschetta Grilled Shrimp Recipe found on https://thissillygirlskitchen.com/bruschetta-grilled-shrimp/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.