In a large bowl, toss together chopped tomatoes, garlic, basil, olive oil, balsamic vinegar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover with plastic wrap and chill in the fridge for about 30 minutes.
Slices 1 large french baguette into 1/2 inch thick slices on a diagonal. You will need about 15 slices of bread.
Heat a grill pan to medium-high heat. Toss 15 shrimp (1 per piece of bread) with a little olive oil, salt and pepper. Grill the shrimp for just a few minutes per side, until they are cooked through. Shrimp cook quick so keep an eye on them.
Arrange baguette slices on a rimmed baking sheet.
Preheat broiler to high.
Spoon a large spoonful of tomato mixture on top of each slice of bread. Sprinkle mozzarella cheese over each. Top with shrimp and broil for 1-3 minutes, or until the cheese is melted and the bread is toasted.
Drizzle each with Mandarano’s Balsamic Glaze & Sauce.
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