Adriatic Grilled Shrimp Bruschetta

By t1bishop

robust-flavored topping tastes
onderful on olive oil drenched
garlic toast, but be forewarned: It is a bit messy. Better to serve it at the table than standing up at a cocktail party. You could also serve it as an entree in itself, or toss it with pasta. Lynne Rossetto Kasper says you can skip the brining step, but I say it's well worth the extra few minutes; the shrimp really do taste like they've been plucked straight from the sea.

Ingredients

• 1 1/2 pounds jumbo shelled and deveined
• 2 tablespoons salt, plus
• more to taste
• 4 cups ice water
• 3-4 sun-dried tomatoes (not packed in oil plumped in hot water and drained
• 3 large cloves garlic
• 3 tightly packed tablespoons Italian parsley
• 1/8 teaspoon red pepper flakes
• 3 tablespoons olive oil, divided
• 12 to 15 slices bruschetta. french bread 1/2 inch sliced and toasted
• Ground black pepper
• 1 large lemon, cut into 8
• wedges

Details

Servings 12

Preparation

Step 1

In a bowl, combine the shrimp with the 2 tablespoons salt and the ice water. Refrigerate 20 minutes, but no more. Meanwhile, mince together the tomatoes, garlic and parsley. Turn into a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil. Drain, rinse and pat the shrimp dry. Toss them with the tomato mixture.
Keep cold. Film a large skillet or griddle with the remaining 1 tablespoon
olive oil and heat over medium heat. Saute the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Pile all the seasonings atop the shrimp after you turn them.
Place a shrimp with some of the seasonings on each of the toasts.
Or turn the shrimp onto a serving platter, along with the seasonings.
Serve hot or warm, with the lemon wedges. Squeeze a little lemon
over the shrimp just before eating. -