Garlic Shrimp And Roasted Tomato Bruschetta

• 2 pounds plum tomatoes
• 1 1/2 pounds cleaned, peeled and deveined large shrimp
• 6 cloves minced fresh garlic
• 1 large loaf french bread
• 1 tablespoon fresh oregano, chopped, plus additional for garnish
• 1 tablespoon fresh basil, chopped, plus additional for garnish
• 1 cup extra virgin olive oil
• Kosher salt to taste
• Fresh ground black pepper, to taste
• Pinch red pepper flakes

1. Tomatoes:
2. Cut tomatoes once vertically and place side up in a roasting pan drizzle with olive oil and dust with kosher salt. Roast at 250 degrees for 2 hours.
3. *may place in foilpacket and put on same temp grill.
4. Shrimp:
5. Mix 1/4 cup olive oil, garlic, s & p, red pepper, oregano and basil, marinate for 2 hours.
6. Roast or grill shrimp for 2 minutes per side. Let cool and chop into bite size pieces.
7. Bread:
8. Slice bread into diagonal 1/2 inch pieces, baste both sides with remainder of olive oil. Put on sheet pan or grill for 3-5 minutes per side unitl golden.
9. Assemble:
10. Place 1-2 roasted tomatoes on bruschetta slices, add chopped shrimp, add a drizzle of olive oil and top with fresh herbs.

tomatoes, shrimp, fresh garlic, bread, fresh oregano, fresh basil, extra virgin olive oil, kosher salt, fresh ground black pepper, red pepper

Taken from www.epicurious.com/recipes/member/views/garlic-shrimp-and-roasted-tomato-bruschetta-50000877 (may not work)