Grilled Shrimp Bruschetta

• 1 pound (21 - 25 count) shrimp, peeled and deveined
• 1 tablespoon Better Than Bouillon(R) Fish Base
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon freshly chopped basil
• 1 tablespoon minced garlic
• Topping:
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1 tablespoon olive oil
• 1 tablespoon basil, thinly sliced (chiffonade)
• 1/2 teaspoon ground black pepper
• 8 ounces French bread, sliced 1/2" and toasted

1. Preheat grill to 500 u0b0F.
2. Mix the fish base, lemon juice, basil, and garlic in a medium sized mixing bowl. Add the shrimp and toss to combine.
3. Mix the tomatoes, red onion, olive oil, basil, and black pepper in a small bowl. Set aside.
4. Remove the shrimp from the marinade and place directly onto the grill. Grill each shrimp for 2 minutes per side.
5. Top each slice of bread with 2 tablespoons of the tomato mixture and top with 2 - 3 shrimp. Serve immediately.

shrimp, better, freshly squeezed lemon juice, basil, garlic, topping, tomatoes, red onion, olive oil, basil, ground black pepper, bread

Taken from www.myrecipes.com/recipe/better-than-bouillon-grilled-shrimp-bruschetta (may not work)