Shrimp Bruschetta Skewers
1 1/4 corzo pasta, uncooked
3/4 ckraft italian vinaigrette (or any oil based dressing)
3 clovegarlic, minced and divided
1 lbuncooked large shrimp peeled, deveined
1 1/2 lbcherry tomatoes (about 40), divided
1/2 lbbaguette (1/2 of 16-oz. loaf), cut into 24 cubes
1 bunchgreen onions
1 cfresh basil, chopped
1/4 cgrated parmesan cheese
How to Make Shrimp Bruschetta Skewers
- HEAT grill to medium heat.
- COOK pasta as directed on package.
- MEANWHILE, mix 1/4 cup dressing and 1/3 of garlic. Thread shrimp onto 6 skewers; thread 24 tomatoes onto 6 additional skewers alternately with bread. Grill all skewers 3 min., turning and brushing occasionally with half the dressing mixture. Remove tomato skewers from grill. Place onions in single layer on grill grate. Grill onions and shrimp 2 to 3 min. or until shrimp turn pink and onions are crisp-tender, turning and brushing occasionally with remaining dressing mixture.
- DRAIN pasta; place in large bowl. Quarter remaining tomatoes. Add to pasta with remaining dressing, garlic and basil; mix lightly. Slice onions; stir into pasta mixture. Sprinkle with Parmesan. Serve with shrimp skewers.