Step #1 Deshell jumbo shrimp & place this in plastic ziplock bag.
Step #2 To the bag add 2 cloves of crushed garlic, white sugar, greek oregano, onion salt, olive oil, rosemary, red wine vinegar, lemon juice, sea salt & black pepper.
Step #3 Marinate over night or for at least 3 hrs.
Step #4 Reserve the marinade.
Step #5 Thread two jumbo shrimp on each of the 6 skewers.
Step #6 Place the skewers in a pan & pour the chicken stock & reserved marinade over the shrimp & bake in a 425F degree oven for 5-10 mins (personal preference).
Step #7 Chop the tomatoes into cubes, add 2 crushed garlic cloves, salt, black olives, sweet onion, oregano, feta cheese, basil, pepper & 3/4's of the olive oil.
Step #8 Mix well & reserve tomatoe mixture.
Step #9 Slice bread, toast it lightly, rub with the garlic halves & lightly brush top of bread with the remaining olive oil.
Step #10 Add tomatoe mixture to toasted bread, top this with parmesan cheese & put under the broiler for 2 mins, until the cheese starts to melt.
Step #11 Serve with a skewer of shrimps ontop of the cooked brushetta & enjoy.