1clarge heirloom tomatodiced or 1 mixed cherry tomatoes
1lemoncut into wedges
3leavesbasil sprigs+ blossoms only
1/3cextra virgin olive oil
1/2tspred pepper flakesor to your taste
freshly cracked black pepperto taste
In a small bowl combine the diced tomato, a drizzle of olive oil, sea salt and the minced garlic. Adjust seasonings to your taste and set aside.
Preheat your cast iron grill skillet until hot. Add the bread to the hot plate and briefly grill it until nice charred marks form on both sides. Transfer to a cutting/serving board.
Remove the garlic clove out of its paper and rub each slice of bread to your desired pungency. Brush one side of each slice of bread with some of the olive oil and sprinkle with a pinch of sea salt. Set aside.
Meanwhile in a small bowl drizzle the shrimp with a lug of oil and season well with the sea salt, garlic powder and sweet paprika. Grill it on the hot cast iron pan for about a minute on each side, until the shrimp turns pink and curls up, and nice grill marks have formed. Remove from heat.
Top each of the garlic bruschetta or crostini with one shrimp and spoon the tomato garlic mixture all over the top. Finish with a nice squeeze of the lemon all over and garnish with the basil leaves. Sprinkle with the red pepper flakes for added heat, and a nice sprinkling of freshly cracked black peppers.
You can make these garlic bruschetta or crostini vegetarian or vegan, by simply leaving out the shrimp. It’s that easy !