Grilled Shrimp Bruschetta

• 8 tomatoes, vine-ripened, seeded and chopped
• 2 cups vegetable oil or 2 cups canola oil, divided
• 1/2 cup fresh rosemary leaf, chopped, divided
• 2 tablespoons red wine vinegar, divided
• salt and pepper
• 16 large shrimp, peeled and veins removed
• nonstick cooking spray
• 8 slices crusty Italian bread, thick slices
• 2 garlic cloves, peeled, cut in half

1. Marinate the chopped tomatoes in a bowl with 1 cup of oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
2. In a separate bowl, marinate the shrimp in 1 cup oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
3. Drain the shrimp (discard the marinade) and grill or broil on both sides until done.
4. Preheat oven to 350 degrees Fahrenheit.
5. Place Italian bread slices on a baking sheet. Spray both sides of bread with no stick cooking spray or lightly brush with oil. Rub each piece with cut garlic. Sprinkle with salt and pepper to taste.
6. Bake 5 minutes or until lightly golden brown.
7. Top toast with tomatoes and shrimp; garnish with rosemary.

tomatoes, vegetable oil, fresh rosemary leaf, red wine vinegar, salt, shrimp, nonstick cooking spray, italian bread, garlic

Taken from www.food.com/recipe/grilled-shrimp-bruschetta-177707 (may not work)