Big Flavored Shrimp Bruschetta

• 8 medium tomatoes (prefer greenhouse on vine)
• 1 large Spanish onion
• 4 green onion stems (include bulb portion per stem)
• 12 cup fresh cilantro
• 1 teaspoon dried parsley
• 4 large garlic cloves
• 12 teaspoon salt
• 14 inch serrano chili pepper (fresh)
• 2 pinches ground pepper
• 1 pinch dried dill weed
• 1 pinch dried oregano
• 12 cup extra virgin olive oil
• 2 cups red wine vinegar
• 1 lb medium sized cooked shrimp, cut into 1/4 to 1/3 inch pieces. (remove tails of course)
• 14 cup grated parmesan cheese

1. Chop tomatoes, onions, cilantro and serrano pepper.
2. Mix the balance of ingredients with the exception of the shrimp and parmesan cheese in a large bowl.
3. Marinate in the fridge a minimum of 4 hours, up to 6 hours maximum.
4. Crush the garlic and mince as finely as possible add to tomato mixture.
5. Fold the shrimp into the mixture 1-2 hours before use.
6. Place bowl in fridge until ready to top the bread.
7. Use a 18-22 inch loaf of french / sour / italian baguette shaped bread (whatever your preference.
8. Slice the entire loaf lengthwise.
9. Lightly spread butter or margarine on both halves, top lightly with sharp shredded cheddar cheese and bake for 8-10 minutes at 300 degrees.
10. Remove bread from oven, some edges should be baked crisply and the cheese should be entirely melted.
11. Top the two halves with the mixture and cut pieces up to 4 inches in length.
12. Lightly sprinkle with fresh grated parmesan and serve.

tomatoes, onion, green onion, fresh cilantro, parsley, garlic, salt, pepper, ground pepper, dill weed, oregano, extra virgin olive oil, red wine vinegar, shrimp, parmesan cheese

Taken from www.food.com/recipe/big-flavored-shrimp-bruschetta-323935 (may not work)