Ingredients Jump to Instructions ↓

  1. 2 large red bell peppers

  2. 1 13-ounce bag cherry tomatoes, diced (about 2 cups)

  3. 1/2 cup very thinly sliced fresh basil leaves

  4. 2 teaspoons minced garlic

  5. 5 tablespoons (about) extra-virgin olive oil

  6. Balsamic vinegar

  7. 24 large uncooked shrimp, peeled, deveined

  8. Additional extra-virgin olive oil

  9. 1 10-ounce baguette, cut diagonally into 1/3-inch-thick slices

Instructions Jump to Ingredients ↑

  1. Char bell peppers over gas flame or in broiler until blackened on all sides, turning frequently. Transfer peppers to bowl. Cover and let stand 10 minutes.

  2. Peel, seed and cut peppers into 1/4-inch pieces. Place peppers in medium bowl. (Can be made 1 day ahead. Cover and refrigerate.)

  3. Mix tomatoes, basil, minced garlic and 1 tablespoon olive oil into bell pepper mixture. Season generously with salt and pepper.

  4. For added tang, add a splash of balsamic vinegar, if desired. (Can be made 4 hours ahead.) Cover and refrigerate. Let stand at room temperature.

  5. Prepare barbecue (medium-high heat). Lightly brush 24 shrimp with olive oil. Sprinkle with salt and pepper. Grill shrimp just until cooked through, about 3 minutes per side.

  6. Cut shrimp in half lengthwise. Transfer to bowl; keep warm.

  7. Brush baguette slices with enough remaining oil to coat lightly. Sprinkle with salt and pepper. Grill bread until lightly charred, about 1 minute per side.

  8. Mound 2 tablespoons tomato-bell pepper mixture atop each baguette slice. Top with shrimp. Transfer to platter and serve immediately.


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