Grilled Shrimp Bruschetta

Shrimp lovers…. I have a great appetizer recipe coming your way for Memorial weekend. The flavors are smokin hot and its super easy. All you need to do is make an herbed mascarpone, grill some baguette or ciabatta, a little shrimp and make a tomato avocado salad and you will have a tasty Grilled Shrimp Bruschetta.

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Grilled Shrimp Bruschetta



Herbed Mascarpone

16 oz. mascarpone cheese – set out room temp for 30 minutes

1 teaspoon fresh thyme leaves

1 teaspoon fresh minced rosemary

1 teaspoon fresh minced oregano

1 tablespoon minced fresh Italian parsley

12 cloves garlic minced

1 tablespoon lemon zest

1 1/2 teaspoon sea salt

1 teaspoon coarse black pepper

Grilled Shrimp & Tomato Salad

1 box grape tomatoes cut in half

1 avocado diced

1/2 pound shrimp cleaned deveined  & cut in bit size pieces ( I like the jumbo prawns from Costco)

2 tablespoons extra virgin olive oil

1 clove garlic minced

salt & pepper

4 to 5 basil leaves chiffinade cut

1 loaf baguette or ciabatta bread


Herbed Mascarpone

In a mixing bowl of a stand mixer or a food processor combine mascarpone, thyme, rosemary, oregano, Italian parsley, garlic, lemon zest salt and black pepper. Mix until well combined. Refrigerate until ready to use.

Grilled Shrimp & Tomato Salad 

In a bowl combine the tomato, avocado, garlic, oil, salt & pepper. Lightly toss and set aside. Do not over mix or the avocado breaks down and muddles the color and texture of the salad (that is the chef talking who loves presentation 🙂

Season shrimp with salt & pepper, cook on a pre heated grill in a BBQ grill pan with the holes. Grill until bright pink. Just a couple of minutes don’t over cook. Let cool just a few minutes.

Grilled Bread 

Slice baguette or ciabatta in 1/4 inch slices, brush with olive oil sprinkle with salt & pepper. Toast in 400* oven or over hot grill.


Spread herbed mascarpone over warm bread, top with tomato avocado salad,  garnish with grilled shrimp, sprinkle with basil and drizzle with good olive oil.



People love this bruschetta, if you have a large group you may want to double the recipe. I have also cut up some candied bacon in the tomato avocado salad, its INSANE!

  • Author: Chef Shelly